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Shiitake and Cabbage Noodles with Tofu

Yield 4 servings
"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

Ingredients

  • 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
  • 2 cups boiling water
  • 1/2 ounce dried shiitake mushrooms (about 1/2 cup)
  • Cooking spray
  • 4 cups angel hair slaw
  • 1/2 cup sliced green onions
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 3 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles)

Nutrition Information

  • calories 341
  • caloriesfromfat 30 %
  • fat 11.3 g
  • satfat 1.6 g
  • monofat 2.7 g
  • polyfat 5.7 g
  • protein 21.9 g
  • carbohydrate 41.8 g
  • fiber 5.8 g
  • cholesterol 0.0 mg
  • iron 11.7 mg
  • sodium 898 mg
  • calcium 742 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.