Chinese noodles with tofu

Ingredients:

• 1 package (280 - 340 g) of Chinese egg noodles
• 1/3 tbsp. spiced rice vinegar
• 2 tablespoons lightly salted soy sauce
• 1 red jalapeño, halved lengthwise and thinly sliced ​​into half rings
• 1 tbsp. vegetable oil
• 1 package (400g) firm tofu, drained and cut into 4 equal pieces
• 220 g chopped shiitake mushrooms (about 4 cups)
• 1 bunch broccolini, trimmed and cut into 5cm pieces.
• 1 tbsp dark sesame oil
• 2 cups bean sprouts
• 2 green onions, thinly sliced

Preparation:

1. In a small bowl, whisk together rice vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce, and 1/2 teaspoon salt. Add the jalapeño.
2. Heat the vegetable oil in a medium skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water, and a few grinds of black pepper. Cook until the mushrooms are tender, about 2 minutes. Cut each tofu into quarters and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss to combine.
3. Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook according to package directions, adding the broccolini 2 minutes before the end of the cooking time. Drain and rinse the noodles and broccolini under cold water; transfer to a large bowl. Add the sesame oil and toss to combine.
4. Divide the noodles and broccoli evenly among bowls. Top with tofu, mushrooms, and bean sprouts and drizzle with the remaining jalapeño vinegar mixture. Garnish with green onions.