Tofu-Teriyaki-Mushroom Noodles
4 servings
Equipment
- skillet 12-inch
Ingredients
- 6 dried Chinese black or shiitake mushrooms 1⁄2 oz
- 8 oz uncooked soba buckwheat noodles or whole wheat spaghetti
- 1 package 14 oz firm tofu packed in water, drained
- 1 tablespoon vegetable oil
- 1 large onion sliced
- 1 package 8 oz sliced fresh mushrooms (3 cups)
- 8 oz fresh shiitake crimini or baby portabella mushrooms, sliced
- 1 ⁄3 cup teriyaki sauce
- 1 ⁄4 cup chopped fresh cilantro
- 1 tablespoon sesame seed toasted, if desired
Instructions
- In small bowl, pour 1 cup hot water over dried mushrooms; let stand about 20 minutes or until soft.
- Meanwhile, cook and drain noodles as directed on package.
- Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.
- Cut into 1⁄4-inch cubes; set aside.
- Drain water from dried mushrooms; rinse with warm water and drain again.
- Squeeze out excess moisture from mushrooms.
- Remove and discard stems; cut caps into 1⁄2-inch strips.
- In 12-inch skillet or wok, heat oil over medium-high heat.
- Add onion; cook and stir 3 minutes.
- Add all mushrooms and tofu; cook and stir 3 minutes.
- Stir in teriyaki sauce.
- Reduce heat; partially cover and simmer about 2 minutes or until vegetables are tender.
- Stir in noodles, cilantro and sesame seed.
Notes / Tips / Wine Advice:
Soba noodles are made with buckwheat and wheat flour. These quick-cooking noodles have a similar taste to wheat noodles. Look for them near the Asian ingredients in the grocery store.
Nutritional Information
Calories: 420 kcal