Mary Beth Clark

Culinary Educator · Consultant · Author

Spiced Tofu Noodles with Shiitake Mushrooms, Scallions, and Kale

Enjoy flavor-packed pasta without grain-based pasta, make Spiced Tofu Noodles with Shiitake Mushrooms, Scallions, and Kale. Firm tofu pads are pressed and flavored with soy sauce and spices, then cut into shreds resembling noodles. When handled carefully, they remain long and supple, perfectly napped by broth, seasonal greens, and mushrooms. Try Chan Kee's Shredded Spiced Tofu – they are so good with such great chewy texture, do not be surprised if your family thinks they are a new kind of pasta, rather than high-protein, high-calcium tofu. They are a favorite in my kitchen for all kinds of light sauce, and make a great meal.

4 servings. Cooking time is 10 minutes.

2 7-ounce (198-g) bags of shredded spiced tofu noodles

Broth Sauce:
3 tablespoons (44 ml) sunflower, safflower, or grapeseed oil
Fresh ginger root to taste
2 scallions
10 ounces (285 g) fresh shiitake or other mushrooms
1/2 small carrot, grated
4 large kale leaves, steamed or blanched
6 to 8 cups (1.4 liters to 1.9 liters) vegetable, chicken, or beef broth, preferrably homemade
Freshly ground pepper to taste

Fresh coriander leaves or your favorite herb, optional

Preparation: Shredded tofu noodles break apart very easily and do not require cooking. It is much better to warm them with water or broth rather than stir-fry which tends to reduce them into small pieces. To warm the tofu noodles, place them in a colander. Briefly run hot water over and drain, then place in serving bowls. OR Place them directly in serving bowls, then ladle hot broth sauce over all.

Peel and slice the ginger root, cut slices into thin strips, shreds, or julienne. Cut the scallions into diagonal slices. Clean the shiitake mushrooms, remove tough stems, and cut the caps into slices. Cut the cooked kale leaves into thin strips.

Stir-frying: In a wok or non-stick pan over medium heat, warm the oil until hot. Add the ginger root and scallions, stir-fry for 1 minute until hot to the touch. Add the shiitake mushrooms, stir-fry for 1 to 2 minutes until beginning to crisp at the edges. Add the carrot and kale, stir-fry for 2 minutes until hot to the touch. Increase the heat to high. Pour in the broth. Bring to a boil, then turn off the heat. Plate.

Plating: Arrange the tofu noodles in serving bowls. Ladle the sauce over. Serve warm or at room temperature.

Purchase Shredded Spiced Tofu, and other Tofu products, from Chan Kee Dried Bean Curd Co., Inc. Brooklyn, NY 718-622-0820: Find these noodles in the refrigerator section of Asian markets. Bagged to maintain moisture, they remain in excellent condition up to 2 weeks.




This function has been disabled for Mary Beth Clark.

Skip to content