Henosis

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Shiitake, Tofu, & Broccoli Udon

YIELD Serves 6

TIME 30 minutes

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

  • ¼ cup chopped cilantro

  • 2 teaspoons sesame oil

INSTRUCTIONS

  • 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.

  • 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.