This simple and delectable stir-fry of napa cabbage, mushrooms and tofu, augmented with Asian noodles, goes well with an easy slaw-style salad, and spring rolls from the freezer section of your natural foods store. It’s a great weekday meal, as the stir-fry can be accomplished in the time it takes to cook the noodles. Photos by Evan Atlas
Asian Noodles with Napa Cabbage, Mushrooms, and Tofu
- 14- to 16- ounce tub extra-firm tofu
- 2 tablespoons neutral vegetable oil
- 2 tablespoons reduced-sodium natural soy sauce plus more for seasoning
- 12 large leaves or 1 small headnapa cabbage, halved lengthwise and thinly sliced
- 4 ounces fresh shiitake mushrooms cleaned, stemmed, and sliced
- 8 ounces cremini baby bella mushrooms, sliced
- 1 medium red bell pepper thinly sliced
- 4 scallions cut into 1/2-inch lengths
- 2 teaspoon grated fresh ginger or to taste
- 8 ounces wide Chinese wheat noodles or udon noodles
- 1 teaspoon dark sesame oil
- 1/4 cup dry white wine or water
- Freshly ground pepper to taste
- Cut the tofu into 1/2-inch-thick slices and blot briefly between clean tea-towels or several layers of paper towel to remove excess moisture (or press the tofu ahead of time in a tofu press).
- Slowly heat about 1 tablespoon of the oil with the soy sauce in a wok or stir-fry pan. Add the tofu and stir quickly to coat. Stir-fry over medium-high heat until the tofu is golden-brown and crisp on most sides. Remove to a plate and set aside until needed.
- Prepare the vegetables as described. Before beginning to stir-fry them, begin cooking the noodles in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, heat the remaining oil with the sesame oil and sherry. Add the vegetables and ginger and stir-fry over medium-high heat for 5 to 7 minutes, or until everything is just wilted and tender-crisp.
- When the noodles are done, stir them in with the vegetables and season to taste with additional soy sauce and pepper. Toss well, remove from the heat, and serve at once.