Asian Noodles with Napa Cabbage, Mushrooms, and Tofu

One 16-ounce tub firm or extra-firm tofu
1 1/2 tablespoons canola or peanut oil, divided
2 tablespoons reduced-sodium natural soy sauce
12 leaves napa cabbage, halved lengthwise and thinly sliced
4 ounces fresh shiitake mushrooms, cleaned, stemmed, and sliced
8 ounces white mushrooms, sliced
1 medium red bell pepper, thinly sliced
4 scallions, cut into 1-inch lengths
1/2 to 1 teaspoon grated fresh ginger, to taste
8 ounces wide Chinese wheat noodles or udon noodles
1 teaspoon dark sesame oil
1/4 cup dry sherry or red wine
Freshly ground black pepper



Cut the tofu into 1/2-inch-thick slices and blot briefly between clean tea-towels or several layers of paper towel to remove excess moisture.

Slowly heat about 1 tablespoon of the oil with the soy sauce in a wok or stir-fry pan. Add the tofu and stir quickly to coat. Stir-fry over medium-high heat until the tofu is golden-brown and crisp on most sides. Remove to a plate and set aside until needed.

Prepare the vegetables as described. Before beginning to stir-fry them, begin cooking the noodles in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, heat the remaining canola oil with the sesame oil and sherry. Add the vegetables and ginger and stir-fry over medium-high heat for 5 to 7 minutes, or until everything is just wilted and tender-crisp.

When the noodles are done, stir them in with the vegetables and season to taste with additional soy sauce and pepper. Toss well, remove from the heat, and serve at once.