Asian Noodles with Napa Cabbage Mushrooms and Tofu
Ingredients
- 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
Instructions
Asian Noodles with Napa Cabbage, Mushrooms, and Tofu serves 4 original recipe by vegkitchen.com.
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