If the tofu doesn't entice you maybe that jammy egg and shiitake mushrooms will. Marinate the tofu for a couple hours before adding it to this noodle bowl.

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Ingredients

  • ¼ cup mirin* or dry sherry

  • ¼ cup finely chopped shallot

  • 1 – 2 tablespoon sriracha sauce

  • 2 tablespoons honey

  • 1 16 ounce firm or extra-firm tofu (fresh bean curd), drained and cut into 4 slices

  • 2 tablespoons canola oil

  • 1 cup thinly sliced, stemmed shiitake mushrooms

  • 1 carrot, cut into julienned strips

  • 1 shallot, thinly sliced

  • 4 cups vegetable broth

  • 2 cups water

  • 4 ounces dry udon noodles*

  • 2 cups finely shredded Napa cabbage

  • 2 teaspoons white and/or black sesame seeds,* toasted

  • ½ cup very thinly sliced English cucumber

  • 2 medium-hard boiled eggs, peeled and halved**

Directions

  • In a small baking dish, combine mirin, chopped shallot, Sriracha and honey. Add tofu slices; turn to coat. Chill, covered, 2 to 24 hours, turning slices once or twice.

    Preheat oven to 200°F. In a large nonstick skillet heat oil over medium to medium-high. Remove tofu from marinade, reserving any excess marinade. Add tofu to skillet. Cook 4 to 6 minutes or until browned, turning once. Transfer to a pan lined with parchment paper; keep warm in oven.

    Add mushrooms, carrot, and sliced shallot to the skillet. Cook 2 to 3 minutes, stirring occasionally. Add broth and the water. Bring to boiling. Add noodles; return to boiling. Cook noodles according to package directions or until just tender. Stir in any reserved marinade.

    Divide cabbage among bowls. Ladle noodle mixture over cabbage. Top with tofu, cucumber, and an egg half. Sprinkle with sesame seeds.

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*Tip

Well-stocked supermarkets carry mirin (rice wine). Asian markets sell dried udon (chewy wheat noodles) and frozen cooked udon; lo mein noodles are a suitable substitute. Look for black sesame seeds in spice stores.

*Medium-Hard Boiled Eggs

Place eggs in a saucepan. Add cold water to cover by 1 inch. Bring to a rapid boil. Remove from heat, cover, and let stand 10 minutes; drain. Gently peel when cool enough to handle.

Nutrition Facts

421 calories, 18 g fat (2 g saturated fat, 3 g polyunsaturated fat, 10 g monounsaturated fat), 93 mg cholesterol, 1112 mg sodium, 49 g carbohydrates, 4 g fiber, 20 g sugar, 21 g protein.

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