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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Maddy Miller
[email protected]This dish is delicious and healthy. I will definitely be making it again!
SIPON AHMED
[email protected]This Asian pasta dish is a great way to get your daily dose of vegetables. The broccoli and shiitake mushrooms are packed with nutrients.
Sarmad Murtaza
[email protected]I made this dish for my family last night and they loved it! Even my picky kids ate it all up.
Nondo Dulal
[email protected]This recipe is a great way to use up leftover tofu. I always have some tofu in my fridge, and this is a great way to use it up.
MUQADDAS IRFAN
[email protected]I'm not a vegan, but I love this recipe. The tofu is a great source of protein, and the vegetables are delicious.
Umer G
[email protected]This dish is perfect for a party or potluck. It's easy to make ahead of time, and it always gets rave reviews.
Shahzeb Khan
[email protected]The Asian pasta with tofu, shiitake mushrooms, and broccoli is a great way to get your kids to eat their vegetables.
January Seven
[email protected]I love that this recipe is customizable. I added some extra vegetables, like bell peppers and snap peas.
DJ Bangla
[email protected]This dish is perfect for a Meatless Monday meal. The tofu provides a good source of protein, and the vegetables are packed with nutrients.
Nah Dude
[email protected]The Asian pasta with tofu, shiitake mushrooms, and broccoli is a great weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Tunaune Tjitemisa
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind. The tofu was crispy on the outside and tender on the inside.
Briza Felix
[email protected]This recipe is a keeper! The Asian pasta with tofu, shiitake mushrooms, and broccoli is easy to make and packed with flavor.
Lucy Whittaker
[email protected]I made this dish last night and it was amazing! The combination of flavors was perfect and the tofu was cooked to perfection.
Ali Adnan Adnan cheema
[email protected]The Asian pasta with tofu, shiitake mushrooms, and broccoli was delicious. The sauce was flavorful and the vegetables were cooked perfectly.
Ajibola Ifeoluwani
[email protected]This Asian pasta dish was a hit! The flavors were incredible, and the tofu and shiitake mushrooms added a delightful texture. I will definitely be making this again.