ASIAN PASTA WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI
A great healthy recipe from the NY Times. (You can prepare the ingredients and blanch the broccoli hours ahead of cooking the dish. The stir-frying is a last-minute operation.)
Provided by S Smith
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
- Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
- Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
- Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.
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Najim ahmed
[email protected]This recipe looks delicious! I can't wait to try it.
Cat Nior
[email protected]I'm not a big fan of tofu, but I'm willing to try this recipe. It looks really good.
PRANTO HOSSEN
[email protected]This recipe looks really easy to make. I think I'll try it for dinner tonight.
Bishal Saud
[email protected]I'm not sure about this recipe. It seems like it might be a bit too spicy for me.
Aya Remeite
[email protected]This recipe looks delicious! I can't wait to try it.
Jesse Osazuwa
[email protected]This dish was a bit too salty for my taste. I think I'll use less soy sauce next time.
Heshan Ranasinghe
[email protected]This recipe was a bit too complicated for my liking. I think I'll stick to simpler dishes in the future.
samantha armstrong
[email protected]The tofu in this dish was a bit bland. I think next time I would marinate it in a flavorful sauce before cooking.
Lily Fox
[email protected]This recipe was a bit too spicy for my taste, but I think that's just personal preference. Otherwise, it was a great dish!
Namara Betty
[email protected]I made this dish for my family and they loved it! The tofu was a great meatless option and the sauce was flavorful and delicious.
salami blue
[email protected]This Asian pasta dish was a great way to use up some leftover tofu and vegetables. It was easy to make and the results were delicious.
Michael Grace
[email protected]I loved this recipe! It was easy to make and the results were delicious. The tofu was crispy on the outside and tender on the inside, and the sauce was flavorful and savory.
Ateey Ayene
[email protected]This was a great recipe! I made it exactly as written and it turned out perfectly. The sauce was flavorful and the tofu and vegetables were cooked to perfection.
Martin Chisholm
[email protected]The flavors in this dish were amazing! The tofu was crispy, the mushrooms were savory, and the broccoli was tender. The sauce was also very flavorful and complemented the other ingredients well.
Tata Doumbia
[email protected]This Asian pasta dish was a hit with my family! The tofu, shiitake mushrooms, and broccoli were perfectly cooked, and the sauce was flavorful and delicious. I will definitely be making this again.