Umami Cold Noodles

• 1 1/2 tablespoons sunflower oil, or another neutral oil
• 1 teaspoon toasted sesame oil
• 1 tablespoon Chinese mushroom soy sauce
• 2 tablespoons Chinkiang black vinegar
• 1/2 teaspoon chili-garlic sauce (see note)
• 4 ounces broccoli
• 4 ounces mushrooms (I use shiitake)
• 2 ounces shallots
• 4 ounces curly pasta, like fusilli or radiatore
• 4 ounces firm tofu

1. First, make a sauce: combine the oils, soy sauce, black vinegar, and chili-garlic sauce together in a small bowl.
2. Bring a large pot of water to a boil. Cut the broccoli into small florets. Peel the tender part of the stem and cut into thin, diagonal slices. Add stems to the boiling water, then add the florets once the water returns to a boil. Blanch only until they are bright green, drain, then run under cold water. Cut the mushrooms in wedges, no bigger than the florets (if you use shiitakes, use the caps only). Thinly slice the shallots, breaking up large heads first. Add the prepared vegetables to the sauce.
3. Cook the pasta until just al dente, then run under cold water until cooled. Stir into the bowl with vegetables.
4. Chill until ready to serve. Cut tofu into small cubes, mix into the bowl, and serve.
5. NOTES: The chili-garlic sauce I use is Huy Fong ("Rooster"). For other brands, or dry crushed chilis, adjust to your taste. For a gluten-free version, I use Ancient Harvest Garden Pagodas (quinoa-corn pasta) and gluten-free soy sauce.

sunflower oil, sesame oil, chinese mushroom, black vinegar, chiligarlic sauce, broccoli, mushrooms, shallots, curly pasta, firm tofu

Taken from food52.com/recipes/18608-umami-cold-noodles (may not work)