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Asian Pasta With Tofu Shiitake Mushrooms And Broccoli Recipe

A vibrant and healthy Asian-inspired pasta dish from the NYT, bursting with umami flavors! Perfectly crisp-tender broccoli, savory shiitake mushrooms, and pan-seared tofu combine with delicious noodles in a light yet satisfying sauce. Prep ahead for a quick weeknight meal – blanch the broccoli and prep ingredients hours in advance! This recipe is perfect for vegetarians and those seeking a healthy, flavorful dinner.

Prep Time 20 mins
Cook Time 30 mins
Calories 139 kcal
Protein 13g
Rating 4.0 (1 Reviews)
Asian Pasta With Tofu Shiitake Mushrooms And Broccoli 83

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Pasta With Tofu Shiitake Mushrooms And Broccoli

  • 0 Canola Oil
  • 8 ounces shiitake mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 2 scallions, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)
  • 14 ounces firm or extra-firm tofu, pressed and cubed
  • 1/2 cup chicken stock
  • 3 tablespoons soy sauce
  • 8 ounces dried soba noodles
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons and 1 teaspoon sesame oil
  • 1 pound broccoli florets
  • Salt, as needed
  • 1/2 cup vegetable stock (optional)
  • 8 ounces dried udon noodles (optional)
  • 4 ounces dried rice noodles (optional)

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How to Make Asian Pasta With Tofu Shiitake Mushrooms And Broccoli

  1. **Prep Ahead (Optional):** Blanch broccoli: Bring a large pot of salted water to a boil. Add 1 pound broccoli florets and blanch for 1 minute. Immediately transfer to a bowl of ice water to stop cooking. Once cool, drain and pat dry. Set aside.
  2. **Cook Pasta:** Bring a large pot of salted water to a boil. Add 8 ounces dried soba or udon noodles (or 4 ounces rice noodles). Cook according to package directions until al dente (about 5 minutes for soba/udon, 1 minute for rice noodles). Drain and set aside.
  3. **Sauté Mushrooms:** Heat 1 tablespoon sesame oil in a wide skillet or wok over medium-high heat. Add 8 ounces shiitake mushrooms, sliced, and sear for 5 minutes, stirring occasionally.
  4. **Add Aromatics:** Add 2 cloves garlic, minced; 1 inch ginger, minced; 2 scallions, thinly sliced; and 1/2 teaspoon red pepper flakes (optional). Cook for 30 seconds, until fragrant.
  5. **Sear Tofu:** Remove mushroom mixture from skillet and set aside. Add 1 tablespoon sesame oil to the skillet. Add 14 ounces firm or extra-firm tofu, pressed and cubed. Sear for 1 minute per side, until golden brown. Add 1 tablespoon soy sauce and stir to coat.
  6. **Combine & Simmer:** Return mushroom mixture and blanched broccoli to the skillet. Add 1/2 cup vegetable or chicken stock and 2 tablespoons soy sauce. Bring to a simmer, reduce heat to low, and cook for 1-2 minutes until broccoli is crisp-tender.
  7. **Finish & Serve:** Add cooked pasta to the skillet and toss to combine. Stir in 1/4 cup chopped cilantro and 1 teaspoon sesame oil. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

9g

Fat

6g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Tofu & Tempeh Recipes Mushroom Recipes Asian Healthy Vegetarian Vegan 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Vegetables Asian Mushrooms Broccoli