Shiitake And Cabbage Noodles With Tofu

• 2 tablespoons seasoned rice vinegar
• 2 tablespoons low-sodium soy sauce, divided
• 1 teaspoon minced garlic
• 1 1/2 teaspoons dark sesame oil, divided
• 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1/2 teaspoon minced peeled fresh ginger
• 1 (14-ounce) package firm tofu, drained and cut into 1/2-inch cubes
• 2 cups boiling water
• 1/2 ounce dried shiitake mushrooms (about 1/2 cup)
• Cooking spray
• 4 cups angel hair slaw
• 1/2 cup sliced green onions
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 3 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles)

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

rice vinegar, soy sauce, garlic, sesame oil, sriracha, fresh ginger, firm tofu, boiling water, shiitake mushrooms, cooking spray, angel hair slaw, green onions, chicken broth, noodles

Taken from www.myrecipes.com/recipe/shiitake-cabbage-noodles-with-tofu (may not work)