Bowl with Chinese noodles, mushrooms, tofu and vegetables

Ingredients:

• 1 package (220 g) of thin Chinese noodles
• 1 package (340 g) of broccoli kale salad
• 2 tsp. dark sesame oil
• 1 package (400g) firm tofu, drained and cut into 1cm cubes.
• 1/4 cup vegetable oil
• 6 green onions, cut into 2cm pieces.
• 1 tbsp. chopped peeled ginger
• 2 packages of 150g sliced ​​shiitake mushrooms
• 2 cups lightly salted mushroom or vegetable broth
• 2 tablespoons soy sauce
• 2 tsp cornstarch

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and broccoli; cook, stirring, until the noodles are al dente and the broccoli is tender, about 3 minutes. Drain and rinse the noodles and broccoli under cold water, then transfer to a large bowl. Add the sesame oil, season with salt to taste, and toss to combine.
2. Meanwhile, place the tofu on a kitchen towel; cover with another towel and press down to remove as much water as possible. Heat 2 tablespoons of vegetable oil in a large, deep skillet or Dutch oven over high heat. Add the tofu and cook, turning, until golden brown, about 6 minutes. Transfer with a slotted spoon to paper towels and season with salt.
3. Heat the remaining 2 tablespoons of vegetable oil in a skillet. Add the green onions and ginger and cook for 30 seconds. Add the shiitake mushrooms and cook, stirring frequently, for 3 minutes. Add the broth, soy sauce, and tofu; season with pepper to taste. Cook until the liquid has reduced by half, 3-4 minutes.
4. In a bowl, combine 3 tablespoons of water with cornstarch; add to the pan and cook, stirring, until thickened. Add the noodles and toss to coat completely.