- Kosher salt
- 8 oz thin Chinese noodles
- 12 oz broccoli slaw
- 2 tsp toasted sesame oil
- 14 oz package extra-firm tofu, drained and cut into 1/2-inch cubes
- 1/4 c vegetable oil
- 6 scallions, cut into 1-inch pieces
- 1 tbsp minced peeled ginger
- 10 oz shiitake mushrooms, sliced
- 2 c mushroom or vegetable broth
- 2 tbsp soy sauce
- Freshly ground pepper
- 2 tsp cornstarch
Bring a large pot of salted water to a boil. Add the noodles and broccoli slaw; cook, stirring, until the noodles are al dente and the slaw is tender, about 3 minutes. Drain and rinse under cold water, then transfer to a large bowl. Add the sesame oil, season with salt and toss.
Meanwhile, spread out the tofu on a kitchen towel; lay another towel on top and press to remove as much water as possible. Heat 2 tablespoons vegetable oil in a Dutch oven or large deep skillet over high heat. Add the tofu and cook, turning, until golden, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; season with salt.
Heat the remaining 2 tablespoons vegetable oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shiitakes; stir-fry3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3 to 4 minutes.
Whisk 3 tablespoons water and the cornstarch in a bowl; add to the pot and cook, stirring, until thickened. Add the noodles and toss to coat.
