Shiitake and Cabbage Noodles with Tofu

Ingredients

• 4 cups angel hair slaw 
• 1.5 teaspoons sesame oil dark divided
• 0.5 cup mushroom caps dried
• 14 ounce less-sodium chicken broth fat-free canned
• 0.5 teaspoon ginger fresh minced peeled
• 1 teaspoon garlic minced
• 0.5 cup green onions sliced
• 2 tablespoons soya sauce low-sodium divided
• 2 tablespoons seasoned rice vinegar 
• 1 teaspoon sriracha such as huy fong hot
• 14 ounce spicy tofu firm drained cut into 1/2-inch cubes
• 3 cups udon noodles fresh hot thick cooked , round Japanese wheat noodles
• 2 cups water boiling

Equipment

• bowl
• frying pan
• dutch oven
• colander

Directions

1. Combine vinegar, 1 tablespoon soy sauce, garlic, 1 teaspoon oil, Sriracha, and ginger in a bowl.
2. Add tofu; toss gently to coat. Cover and chill 30 minutes.
3. Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 20 minutes.
4. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse and slice mushrooms; set aside. Strain reserved liquid through a paper towellined colander into a bowl; discard solids.
5. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
6. Add tofu mixture to pan; saut 7 minutes or until liquid evaporates, stirring occasionally.
7. Remove tofu from pan.
8. Heat remaining 1/2 teaspoon oil in pan.
9. Add remaining 1 tablespoon soy sauce, slaw, onions, and mushrooms to pan; saut 2 minutes or until slaw wilts.
10. Add reserved mushroom liquid, tofu mixture, and broth to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
11. Place 3/4 cup noodles in each of 4 bowls.
12. Pour 1 3/4 cups slaw mixture over each serving.