Shiitake and Cabbage Noodles With Tofu |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light, SEPTEMBER 2008. Another noodlg bowl! Ingredients:
2 tablespoons seasoned rice vinegar |
2 tablespoons low sodium soy sauce, divided |
1 teaspoon minced garlic |
1 1/2 teaspoons dark sesame oil, divided |
1 teaspoon hot chili sauce (huy fong, sriracha) |
1/2 teaspoon minced peeled fresh ginger |
1 (14 ounce) package firm tofu, drained and cut into 1/2-inch cubes |
2 cups boiling water |
1/2 ounce dried shiitake mushroom (about 1/2 cup) |
cooking spray |
4 cups shredded cabbage |
1/2 cup sliced green onion |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
3 cups hot cooked udon noodles (thick, round fresh japanese wheat noodles) |
Directions:
1. Combine vinegar, 1 tablespoon soy sauce, garlic, 1 teaspoon oil, Sriracha, and ginger in a bowl. Add tofu; toss gently to coat. Cover and chill 30 minutes.
2. Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid.
3. Rinse and slice mushrooms; set aside. Strain reserved liquid through a paper towel–lined colander into a bowl; discard solids.
4. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
5. Add tofu mixture to pan; sauté 7 minutes or until liquid evaporates, stirring occasionally. Remove tofu from pan.
6. Heat remaining 1/2 teaspoon oil in pan. Add remaining 1 tablespoon soy sauce, slaw, onions, and mushrooms to pan; sauté 2 minutes or until slaw wilts.
7. Add reserved mushroom liquid, tofu mixture, and broth to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
8. Place 3/4 cup noodles in each of 4 bowls. Pour 1 3/4 cups slaw mixture over each serving.
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