Shiitake and Cabbage Noodles with Tofu

"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

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 30%
  • Fat: 11.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 5.7g
  • Protein: 21.9g
  • Carbohydrate: 41.8g
  • Fiber: 5.8g
  • Cholesterol: 0.0mg
  • Iron: 11.7mg
  • Sodium: 898mg
  • Calcium: 742mg

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)

Preparation

  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shiitake and Cabbage Noodles with Tofu Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy