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- 1/4 cup vegetable oil
- 1 pound firm tofu, pressed of excess liquid and cut into 2-inch cubes
- 1 pound Chinese broccoli or broccolini
- 4 garlic cloves, chopped
- 2 tablespoons Szechuan peppercorns
- 5 ounces mushrooms, such as beech
- 1 tablespoon chili-garlic sauce
- 8 ounces fresh or dried udon noodles
- Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet over medium-high. Add tofu and brown on all sides, 5 to 8 minutes. Transfer tofu to a paper towel-lined plate as they become browned. Reserve skillet and oil.
- Add broccoli to pot of boiling water and cook until bright green and crisp-tender, 30 seconds to 1 minute. Use a slotted spoon to transfer Chinese broccoli to a bowl to set aside; reserve boiling water.
- Place reserved skillet over medium-high heat. Add garlic and peppercorns and cook 1 minute or until they begin to toast. Add mushrooms and cook, stirring occasionally, until they begin to brown, 2 minutes. Add blanched broccoli and cook, stirring, until beginning to brown, 5 minutes. While broccoli cooks, drop noodles into reserved boiling water and cook according to package directions (about 2 to 3 minutes for fresh). Drain noodles and add to skillet with vegetables; stir in chili-garlic sauce before serving.