Asian Pasta With Tofu, Shiitake Mushrooms And Broccoli Recipe

Name: Asian Pasta With Tofu, Shiitake Mushrooms And Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil or 2 tablespoons peanut oil; 6 ounces shiitake mushrooms, stems removed, caps quartered; 2 plump garlic cloves, minced; 2 teaspoons minced fresh ginger; 6 scallions, white and light green parts only, sliced; 1/2 teaspoon hot red pepper flakes; 1/2 lb firm tofu, sliced and drained on paper towels; 1 cup chicken stock or 1 cup vegetable stock; 2 tablespoons soy sauce (more to taste); 1/2 lb buckwheat noodles, udon noodles (soba) or 1/2 lb dried rice sticks (soak rice sticks in hot water for 20 minutes); 1/4 cup chopped cilantro; 2 teaspoons sesame oil

Servings: persons

2 tablespoons canola oil or 2 tablespoons peanut oil
6 ounces shiitake mushrooms, stems removed, caps quartered
2 plump garlic cloves, minced
2 teaspoons minced fresh ginger
6 scallions, white and light green parts only, sliced
1/2 teaspoon hot red pepper flakes
1/2 lb firm tofu, sliced and drained on paper towels
1 cup chicken stock or 1 cup vegetable stock
2 tablespoons soy sauce (more to taste)
1/2 lb buckwheat noodles, udon noodles (soba) or 1/2 lb dried rice sticks (soak rice sticks in hot water for 20 minutes)
1/4 cup chopped cilantro
2 teaspoons sesame oil

1
Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
2
Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
3
Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
4
Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons canola oil or 2 tablespoons peanut oil, 6 ounces shiitake mushrooms, stems removed, caps quartered, 2 plump garlic cloves, minced, 2 teaspoons minced fresh ginger, and more.

Yes, Asian Pasta With Tofu, Shiitake Mushrooms And Broccoli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Pasta With Tofu, Shiitake Mushrooms And Broccoli

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