Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli
Updated June 7, 2021
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced
2 tablespoons canola oil or peanut oil
6 ounces shiitake mushrooms, stems removed, caps quartered
2 plump garlic cloves, minced
2 teaspoons minced fresh ginger
6 scallions, white and light green parts only, sliced
½ teaspoon red-pepper flakes
½ pound firm tofu, sliced and drained on paper towels
1 cup chicken stock or vegetable stock
2 tablespoons soy sauce (more to taste)
½ pound soba or udon noodles, or dried rice sticks (soak rice sticks in hot water for 20 minutes)
¼ cup chopped cilantro
2 teaspoons sesame oil
Nutritional analysis per serving
59 grams carbs; 2 milligrams cholesterol; 443 calories; 7 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 6 grams fiber; 1028 milligrams sodium; 25 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Advance preparation: You can prepare the ingredients and blanch the broccoli hours ahead of cooking the dish. The stir-frying is a last-minute operation.
Private Notes
Comments
Nice combination although I think the sauce could be ramped up quite a bit. I used soba because that's what I had on hand and threw the broccoli in during the last minute of cooking the noodles, then rinsed it all in cold water. I will make again but probably will double the garlic, red pepper and ginger and consider some other flavors.
Made exactly as directed. Found it very unexciting. Will not be making again.
I use this recipe on a regular basis and found that you can easily substitute other veggies for the broccoli. Can also throw in some sesame seeds at the end. It helps to dry the tofu though. So a bit of advance prep is helpful.
The first time I made it, I used oyster mushrooms because that's what I had, and replaced half the broccoli with chinese eggplant for the same reason. I've followed the recipe since, and like my first version better. Sauté the eggplant with the mushrooms.
Good recipe…to start with. I would add shallots, lots of ginger, and more garlic. Also the recipe instructions are very uncohesive in my opinion.
Doubled the garlic, shiitakes as well as the tofu. The broccoli was frozen but it cooked up in about 4 minutes of boiling. I marinated strips of tofu in a thrown together sauce of rice vinegar, soy sauce and toasted sesame oil. I also added chopped red onion to the garlic and ginger mix. After the tofu seared, I threw in a couple tsp of the marinade instead of the recommended soy sauce. With all of these changes, it turned out pretty flavorful. Would make again. I love soba noodles! 1 hr.