Ginger Noodles With Tofu

1. 1

   Season the tofu with salt and pepper.

2. 2

   In a small bowl, combine the soy sauce, 1 tablespoon ginger and the sesame oil.

3. 3

   In a large pot, bring 4 quarts salted water and the remaining ginger to a boil.

4. 4

   Add the pasta and cook until al dente.

5. 5

   Drain, reserving 2 cups of cooking water.

6. 6

   Return the pasta to the pot.

7. 7

   Meanwhile blanche the broccoli.

8. 8

   In a large nonstick skillet, heat the vegetable oil over medium-high heat.

9. 9

   dd the tofu in a single layer and cook, undisturbed, until browned on one side, about 5 minutes.

10. 10

    Repeat turning until all sides are browned.

11. 11

    Transfer cooked tofu to a plate.

12. 12

    Add the mushrooms to the skillet and cook, stirring occasionally, until browned about 5 minutes.

13. 13

    Add the broccoli, mushrooms, ginger-soy mixture and reserved pasta water to the pasta and toss to coat.

14. 14

    Divide the pasta and broth among 4 bowls.

15. 15

    Top with tofu.

* Per serving · 4 servings · Values may vary.

No additional tips available.