Udon Noodle Salad

Ingredients

• 2 tablespoons white miso paste (found at health food stores)
• 2 teaspoons Asian (toasted) sesame oil
• ¼ pound shiitake caps
• ¼ pound cremini
• 1 tablespoon canola oil
• 2 cups broccoli florets
• 1 tablespoon rice wine (or apple cider) vinegar
• + 11 more ingredients
• • nonstick vegetable-oil spray
  • ½ pound extra-firm tofu
  • 2 cups chicken stock or low-sodium chicken broth
  • ½ pound snap peas
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 package (8 ounces) buckwheat udon noodles
  • 1 medium carrot
  • 4 scallions
  • 1 clove garlic
  • 1 cup frozen, shelled edamame

Combine all dressing ingredients with 1/4 cup water in a blender; set aside. Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 teaspoons oil. When oil is hot, cook tofu and scallions 1 minute, then turn tofu once; cook 1 to 2 minutes more. Transfer tofu to a cuttin...

View full recipe at Epicurious