Ingredients

• 1/3 cup seasoned rice vinegar
• 2 tablespoons low-sodium soy sauce
• Kosher salt
• 1 red jalapeno pepper, halved and thinly sliced 1 tablespoon vegetable oil
• 1 14-ounce package firm tofu, drained, cut into 4 equal pieces and patted dry
• 8 ounces sliced shiitake mushrooms (about 4 cups)
• Freshly ground pepper
• 1 10- to 12-ounce package Chinese egg noodles
• 1 bunch broccolini, trimmed and cut into 2-inch pieces
• 1 tablespoon toasted sesame oil
• 2 cups bean sprouts
• 2 scallions, thinly sliced

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Instructions

1. Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside.
2. Heat the vegetable oil in a medium nonstick 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 slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside.
3. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat.
4. Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.
5. Photograph by Ryan Liebe