Shiitake And Cabbage Noodles With Tofu

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.