Umami Cold Noodles

1. 1

   ["First, make a sauce: combine the oils, soy sauce, black vinegar, and chili-garlic sauce together in a small bowl.", "Bring a large pot of water to a boil. Cut the broccoli into small florets. Peel the tender part of the stem and cut into thin, diagonal slices. Add stems to the boiling water, then add the florets once the water returns to a boil. Blanch only until they are bright green, drain, then run under cold water. Cut the mushrooms in wedges, no bigger than the florets (if you use shiitakes, use the caps only). Thinly slice the shallots, breaking up large heads first. Add the prepared vegetables to the sauce.", "Cook the pasta until just al dente, then run under cold water until cooled. Stir into the bowl with vegetables.", "Chill until ready to serve. Cut tofu into small cubes, mix into the bowl, and serve.", "NOTES: The chili-garlic sauce I use is Huy Fong (""Rooster""). For other brands, or dry crushed chilis, adjust to your taste. For a gluten-free version, I use Ancient Harvest Garden Pagodas (quinoa-corn pasta) and gluten-free soy sauce."]

* Per serving · 4 servings · Values may vary.