Ginger Noodles With Tofu

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (14 ounce) package tofu, extra-firm, cut into 3/4 inch cubes
• salt and pepper
• 1/4 cup soy sauce
• 3 tablespoons ginger, finely grated
• 1 tablespoon sesame oil
• 3/4 lb fettuccine pasta
• 1 1/2 tablespoons vegetable oil
• 8 ounces mushrooms, sliced
• 12 ounces broccoli, cut into tiny florets and julienned stalks

Recipe

• 1 season the tofu with salt and pepper.
• 2 in a small bowl, combine the soy sauce, 1 tablespoon ginger and the sesame oil.
• 3 in a large pot, bring 4 quarts salted water and the remaining ginger to a boil. add the pasta and cook until al dente. drain, reserving 2 cups of cooking water. return the pasta to the pot.
• 4 meanwhile blanche the broccoli.
• 5 in a large nonstick skillet, heat the vegetable oil over medium-high heat. dd the tofu in a single layer and cook, undisturbed, until browned on one side, about 5 minutes. repeat turning until all sides are browned. transfer cooked tofu to a plate.
• 6 add the mushrooms to the skillet and cook, stirring occasionally, until browned about 5 minutes.
• 7 add the broccoli, mushrooms, ginger-soy mixture and reserved pasta water to the pasta and toss to coat. divide the pasta and broth among 4 bowls. top with tofu.