Tofu-Teriyaki-Mushroom Noodles


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This flavorful noodle dish can be a great main course or side dish!

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Time needed

30 min preparation


  • 6 dried Chinese black or shiitake mushrooms (1/2 oz.)
  • 8 oz. uncooked soba (buckwheat) noodles
  • 1 14-oz. pkg. firm tofu packed in water, drained
  • 1 Tbs. vegetable oil
  • 1 lg. onion, sliced
  • 1 8-oz. pkg. sliced fresh mushrooms
  • 8 oz. fresh shiitake, crimini or baby portabella mushrooms, sliced
  • 1/3 C. teriyaki sauce
  • 1/4 C. chopped fresh cilantro

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In small bowl, pour 1 cup hot water over dried mushrooms; let stand about 20 minutes or until soft. Meanwhile, cook and drain noodles as directed on package. Place drained tofu between 2 layers of paper towels; press gently to remove excess water. Cut into 1/4-inch cubes; set aside. Drain water from dried mushrooms; rinse with warm water and drain again. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips. In 12-inch skillet or wok, heat oil over medium-high heat. Add onion; cook and stir 3 minutes. Add all mushrooms and tofu; cook and stir 3 minutes. Stir in teriyaki sauce. Reduce heat; partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles and cilantro.

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