Shiitake and Cabbage Noodles with Tofu

Name: Shiitake and Cabbage Noodles with Tofu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters angel hair slaw; 2 teaspoons dark sesame oil, divided; 118 milliliters 1/2 ounce dried shiitake mushrooms (about; 397 grams fat-free, less-sodium chicken broth; 1 teaspoons minced peeled fresh ginger; 1 teaspoon minced garlic; 118 milliliters sliced green onions; 2 Tbsps low-sodium soy sauce, divided; 2 Tbsps seasoned rice vinegar; 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong); 397 grams package firm tofu, drained and cut into 1/2-inch cubes; 710 milliliters hot cooked udon noodles (thick, round fresh Japanese wheat noodles); 473 milliliters boiling water

Need A mixture of ginger, tofu, shiitake mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the low sodium soy sauce you could follow this main course with the Banana Split Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine vinegar, 1 tablespoon soy sauce, garlic, 1 teaspoon oil, Sriracha, and ginger in a bowl.

Ingredients you will need

Soy Sauce

Sriracha

Vinegar

Garlic

Ginger

Cooking Oil

Equipment you will use

Bowl

Add tofu; toss gently to coat. Cover and chill 30 minutes.

Ingredients you will need

Tofu

Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 20 minutes.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Drain mushrooms in a colander over a bowl, reserving liquid. Rinse and slice mushrooms; set aside. Strain reserved liquid through a paper towellined colander into a bowl; discard solids.

Ingredients you will need

Mushrooms

Equipment you will use

Colander