"Trying the instant Asian-style noodle bowls from the grocery store inspired me to come up with this dish, as I wanted more vegetables, less sodium, and the addition of tofu." —Barb Combs, Fort Collins, CO
2 tablespoons seasoned rice vinegar
2 tablespoons low-sodium soy sauce, divided
1 teaspoon minced garlic
1 1/2 teaspoons dark sesame oil, divided
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/2 teaspoon minced peeled fresh ginger
1 (14-ounce) package firm tofu, drained and cut into 1/2-inch cubes
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles)
How to Make It
Combine vinegar, 1 tablespoon soy sauce, garlic, 1 teaspoon oil, Sriracha, and ginger in a bowl. Add tofu; toss gently to coat. Cover and chill 30 minutes.
Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse and slice mushrooms; set aside. Strain reserved liquid through a paper towel–lined colander into a bowl; discard solids.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add tofu mixture to pan; sauté 7 minutes or until liquid evaporates, stirring occasionally. Remove tofu from pan. Heat remaining 1/2 teaspoon oil in pan. Add remaining 1 tablespoon soy sauce, slaw, onions, and mushrooms to pan; sauté 2 minutes or until slaw wilts. Add reserved mushroom liquid, tofu mixture, and broth to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Place 3/4 cup noodles in each of 4 bowls. Pour 1 3/4 cups slaw mixture over each serving.
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Loved this! Takes a little bit of planning ahead, since the tofu has to marinate for 30 minutes and the mushrooms need to soak for 20, but it's worth it. And if you happen to have some homemade chicken stock, it's even better.
I served this as a first course soup for a luncheon. Everyone loved it. I omitted the noodles. I would add more hot sauce for my husband and myself, but for company I left it as is. I had no problem with the very firm tofu falling apart. Green onion slivers on top would add some color or as suggested cut snow peas added with the cabbage. I will make this again.
I served Thai Chicken Salad in Egg Roll Wrapper Bowls as main course. Dessert: Samoa Tartlets
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