Asian Noodles with Napa Cabbage, Mushrooms, and Tofu

Name: Asian Noodles with Napa Cabbage, Mushrooms, and Tofu
Ingredients: 14- to 16- ounce tub extra-firm tofu; 2 tablespoons neutral vegetable oil; 2 tablespoons reduced-sodium natural soy sauce (plus more for seasoning); 12 large leaves (or 1 small headnapa cabbage, halved lengthwise and thinly sliced); 4 ounces fresh shiitake mushrooms (cleaned, stemmed, and sliced); 8 ounces cremini (baby bella mushrooms, sliced); 1 medium red bell pepper (thinly sliced); 4 scallions (cut into 1/2-inch lengths); 2 teaspoon grated fresh ginger (or to taste); 8 ounces wide Chinese wheat noodles or udon noodles; 1 teaspoon dark sesame oil; 1/4 cup dry white wine or water; Freshly ground pepper to taste

"This delectable stir-fry of napa cabbage, mushrooms, and tofu with Asian noodles goes well with a simple slaw...."

INGREDIENTS

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14- to 16- ounce tub extra-firm tofu

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2 tablespoons neutral vegetable oil

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2 tablespoons reduced-sodium natural soy sauce (plus more for seasoning)

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12 large leaves (or 1 small headnapa cabbage, halved lengthwise and thinly sliced)

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4 ounces fresh shiitake mushrooms (cleaned, stemmed, and sliced)

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8 ounces cremini (baby bella mushrooms, sliced)

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1 medium red bell pepper (thinly sliced)

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4 scallions (cut into 1/2-inch lengths)

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2 teaspoon grated fresh ginger (or to taste)

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8 ounces wide Chinese wheat noodles or udon noodles

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1 teaspoon dark sesame oil

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1/4 cup dry white wine or water

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Freshly ground pepper to taste

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