Chinese Noodles With Tofu
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
54
Sourness
43
mins
Prep time (avg)
7
Difficulty
Ingredients:
1 cup
Seasoned Rice Vinegar2 tbsps
Soy Sauce (low-sodium)1 tbsp
Toasted Sesame Oil2 cups
Bean SproutsDirections:
1
Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl
2
Add the jalapeno; set aside
3
Heat the vegetable oil in a medium nonstick skillet over medium-high heat
4
Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board
5
Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute
6
Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet
7
Cook until the mushrooms soften, about 2 minutes
8
Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss
9
Set aside
10
Meanwhile, bring a large pot of salted water to a boil
11
Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking
12
Drain and rinse under cold water; transfer to a large bowl
13
Add the sesame oil; toss to coat
14
Divide the noodles and broccolini among bowls
15
Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture
16
Sprinkle with the scallions
17
Photograph by Ryan Liebe