By Martha Rose Shulman
- Total Time
- 20 minutes
- Rating
- 4(560)
- Notes
- Read community notes
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Featured in: Broccoli Takes Center Stage
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Ingredients
Yield:Serves 4 generously
- 1pound broccoli, crowns broken or cut into small florets, stems peeled and diced
- 2tablespoons canola oil or peanut oil
- 6ounces shiitake mushrooms, stems removed, caps quartered
- 2plump garlic cloves, minced
- 2teaspoons minced fresh ginger
- 6scallions, white and light green parts only, sliced
- ½teaspoon red-pepper flakes
- ½pound firm tofu, sliced and drained on paper towels
- 1cup chicken stock or vegetable stock
- 2tablespoons soy sauce (more to taste)
- ½pound soba or udon noodles, or dried rice sticks (soak rice sticks in hot water for 20 minutes)
- ¼cup chopped cilantro
- 2teaspoons sesame oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
444 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 60 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 24 grams protein; 1028 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
Step
2
Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
Step
3
Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
Step
4
Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.
- Advance preparation: You can prepare the ingredients and blanch the broccoli hours ahead of cooking the dish. The stir-frying is a last-minute operation.
Ratings
4
out of 5
560
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Cooking Notes
Laurie
Nice combination although I think the sauce could be ramped up quite a bit. I used soba because that's what I had on hand and threw the broccoli in during the last minute of cooking the noodles, then rinsed it all in cold water. I will make again but probably will double the garlic, red pepper and ginger and consider some other flavors.
Zoltan
I use this recipe on a regular basis and found that you can easily substitute other veggies for the broccoli. Can also throw in some sesame seeds at the end. It helps to dry the tofu though. So a bit of advance prep is helpful.
off2islands
I made this with chicken instead of tofu (because I already had chicken at home) and found it to be delicious. It makes great leftovers to take to work the next day.
Meta
Made exactly as directed. Found it very unexciting. Will not be making again.
joan
Made this with brown rice noodles, which I had on hand. I used much more garlic than called for. Really good, but quite labor intensive; it took much longer than 20 minutes.
Harley
blah...made exactly as indicated and everyone agreed it was too bland. Even added sriracha and that didn't help. Hard pass.
ann
I loved this! Made it just as written, except for some extra chopped ginger because I love it so much. It was a great combination, and the amount of hot pepper was just right. I didn’t find it bland at all!This will be going into permanent rotation, with perhaps one tweak. Next time, I will try some dried shiitakes, add them to plain button mushrooms (after soaking and chopping), and use the soaking liquid in place of the chicken stock. Added benefit: makes the dish vegetarian.
Cary
I tried both rice noodles and soba and the soba was much tastier and gel up to the other ingredients.
CLG
Made with snow peas instead of broccoli. I wouldn’t call necessarily this bland- it is clean. I tripled the garlic and doubled the ginger. I also sautéed half a white onion with the mushrooms and skipped the cilantro. There are no robust flavors or spices (next time I’ll add more soy sauce to the stock) but the fresh flavors of the vegetables should contrast with the nuttiness of the soba and the sesame, so make sure you use fresh produce not frozen. A fresh herb would also do a lot of work.
Fish
Pretty flavorless, I don’t recommend making it as specified.
Kimberly
made as written and it has a solid list of great ingredients but the flavors could use a boost...more soy sauce, more red pepper flakes..and more garlic next time too
DrewLV
Took longer than 20 minutes. Read through the instructions before executing to do your mis en place. Just ok overall. Sauce could be ramped up a bit- found to be a little bland. Would be a while before I cook again, with some tweaks.
CG
Needs more salt and is delicious once that is added at the end.
kerrie
Wish I had read the reviews prior to making this. I agree it was bland as written. I added some Worcestershire sauce for more umami and a little hoisin. Definitely made the sauce more interesting. Too much prep work for a simple dish. Probably will not make again.
kerrie
I wish I had read the reviews prior to making this dish. I agree the sauce was bland. I added some Worcestershire sauce for more umami and a little hoisin for depth. Too much prep work for a mediocre dish. Probably will not make again.
Erna
Smaller amount of soy sauce.
Dan O
I thought the 1 cup of stock made this a bit soupy. I'd either add a bit less next time, or possibly add some cornstarch to cold stock to make it thicker once heated up. Otherwise this was both tasty and quick!
bee
Bland
Terry
I roasted the brocolli
April
I doubled the garlic and ginger, it was still bland. 5 minutes was too long for the soba noodles. They became way too soft once they were added to everything else.
SaratogaTB
We just loved this! We had extra green beans around and added those to the blanching broccoli. Overall healthy comfort food on a cold winter evening.
MsScoutKitty
Ok, so deviated a bit after reading the comments. I made a double recipe, used 1 lbs of shiitake and cremini mushrooms, 3 heads baby bok choy sliced, broccoli (1 large head), 4 tbsp of chopped ginger, 5 tbsp soy sauce, 5 cloves of garlic, 2 tbsp sambal olek, 1/4 cup sake, and 1 package of Trader Joe's sriracha baked Tofu. Also didn't bother to blanch the broccoli as it really shouldn't be cooked long enough to change color in a stir fry. Topped with chili crisp and was a hit!
shoolroys
Not 20 minutes to cook. The prep with blanching the broccoli alone is more than 30 minutes. More like an hour start to finish when one person is cooking. Like the recipe though.
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