Broccoli Salad
Hetty Lui McKinnon
2214 ratings with an average rating of 4 out of 5 stars
2,214
20 minutes
Spicy Mushroom and Tofu Mazemen
Published March 20, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Canola or vegetable oil
- 8ounces mushrooms (such as cremini, button or shiitake), sliced
- Salt and pepper
- 1(14- to 16-ounce) package extrafirm tofu, drained and crumbled into ½-inch chunks
- 4baby bok choy (about 12 ounces), each trimmed and cut into 4 pieces through the stem
- 12ounces dried ramen noodles
- 2scallions, thinly sliced
- ¼cup Chinese or Japanese sesame paste, or tahini
- 8teaspoons chile crisp
- 4teaspoons white (shiro) miso paste
- 4teaspoons soy sauce
- Just-boiled water
For the Mazemen
For the Sauce
Preparation
- Step 1
Prepare the mazemen: Heat a large skillet on medium-high. When hot, add 1 to 2 tablespoons of oil, along with the mushrooms. Season with salt and pepper. Cook, tossing occasionally, until the mushrooms have softened, with golden edges, 4 to 5 minutes. Remove from the pan.
- Step 2
Drizzle the pan with another 2 tablespoons of oil, add the tofu and cook over medium-high, tossing occasionally, until golden, 5 to 7 minutes. (The tofu will break up more as you toss it, which is fine.)
- Step 3
Meanwhile, bring a large pot of salted water to a boil. Add the baby bok boy and cook for 1½ to 2 minutes, until the stems are just tender and the leaves are bright green. Using tongs, remove the greens from the water and place in a colander.
- Step 4
To the same pot of water, add the ramen noodles and cook according to packet instructions, until just tender.
- Step 5
Meanwhile make the sauce: In a large bowl, add the sesame paste, chile crisp, miso paste, soy sauce and ½ cup just-boiled water; whisk to combine.
- Step 6
Drain the noodles. Add them to the sauce and, using tongs or chopsticks, toss everything together until the noodles are coated. (If the sauce is very thick, add another tablespoon or two of just-boiled water to help loosen up the noodles.)
- Step 7
Divide the noodles evenly among serving bowls and top each with the baby bok choy, mushrooms and tofu. Top with scallions, toss everything together and serve immediately.
Private Notes
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Cooking Notes
char
Instead of 4 teaspoons of miso and soy, I used 3 of both and added 2 teaspoons of honey and 2 teaspoons of rice vinegar to manage the saltiness (could sub those for any sweet and sour liquid). Otherwise; perfect for a simple weeknight.
Lynn
Should have thought this through befire I started: major SODIUM bomb! Even with Lower sodium Soy sauce and miso, chili crisp no way I could justify this one:(
Alternative Opinions
It’s okay for different people to say that the flavor was too salty. That’s their opinion and some people do need low sodium diets. The comments section is for people to share their opinions and variations.
Ellie Cave
It's the best thing ever. It's a condiment made with red chili flakes, salt, sugar, dehydrated onion all sizzled in oil. I've been making the NYTimes version of it and now I always have a batch sitting on my kitchen counter. Even bought a special serving dish for it.
Shelia
Instead of olive oil, substitute peanut or sesame oil.
Sodium sodium
1tsp soy sauce + 1 tsp miso = about 20% RDA Souium Perfectly fine for most people. This is not an overly salty recipe
Andrew
Yes a bit high in sodium but overall tasty. The soft cooked egg really helped with flavors and textures. We subbed in broccolini and used soft yakisoba noodles from the refrigerated section.
Jen C
Type it into search bar. There is a recipe here for it
Rebecca
I added a half pound of ground pork in with the tofu and also half of a green cabbage, thinly shredded. Doubled the amount of bok choy. The sauce is amazingly delicious.
JIY
Definite Salt Bomb for me! Made last night, left out tahini (didn't have any), put together sauce without thinking... then realized it was all salt!I had added extra tofu which helped with the saltiness! Better than good but not amazing. I have leftovers, need to figure out how to make less salty! Will add a soft boiled egg! I will make some kind of variation of this again though.
Erinbk
I loved this, with some minor modifications. The store did not have bok choy, so I bought some Napa cabbage. And since that isn’t as exciting as bok choy boiled, I roasted it at 425. That was good move. Otherwise followed the recipe except (sorry!) I used 1 T each of soy sauce and miso and it was plenty salty (and I love salt). Might do less next time. Will air fry tofu next time to get it crispy. Great meal! Make it!
cooking on the island
I added some mirin for sweetener and just did everything in a wok and added the sauce and ramen. Much easier that way! Delicious.
Sunday Afternoon, Making It To Monday
I loved this recipe, please stop changing what already is awesome. The soft egg sent this recipe into orbit listening to an album of Jefferson Starship "Modern Times" with a side of Woodford Reserve, forgive me over ice! It is hot here, needed some relief! I will make this for company. A keeper!
bella
Yummy! Would add some lime before you eat
Name Nadya
Love this recipe! I’ve made it almost a dozen times, tweaking each time. Double the mushrooms, saute a cup of another green veggie (zucchini, broccolini, etc.), chop the bok choy into big chunks. No salt in the water, reduced sodium soy sauce, a bit more tahini and chili crisp. Lots of chopped scallions. Not too salty, just spicy enough and fabulous leftovers (if any!)
Swati P.
So delicious & took barely any time to throw together. The star of this recipe is definitely the sauce. I added a teaspoon of mirin to the sauce mixture, and topped my assembled plate with a fried egg with a runny yolk, which made it silky. Skip the tofu method here (I prefer to toss in cornstarch and crisp).
Jacob Shapiro
I am allergic to sesame. Instead, I swapped in sunflower seed butter and it was delicious. Loved this!
Mary
If a recipe is designed to be vegan, leave it alone and let it be vegan. Don’t ruin it by suggesting it’s not good enough and might be nicer with the addition of a stolen egg from the brutal, tortuous and environmentally destructive chicken industry. Come on….
Malamia
This is my favorite recipe on NYT and I've made a ton of them. I've made it 3 times in about 6 weeks. The first time, it was too spicy for our 11-year old so I swapped out 2 teaspoons of the chili crisp for mirin. It's still awesome that way too. We can't get enough!
Hanover
Great flavors, but a bit heavy
CharlesM
have been meaning to make this for a few months. Finally did last PM..............was a complete disappointment. Thought it was bland. will have to try again with microplaned garlic, some sweetener and thought it needed more salt contrary to what everyone wrote. The tofu absorbed all the flavor in my opinion.
Julie
Made this almost as-intended: upgraded to homemade noodles made with kansui powder, and subbed sliced pak choi for bok choy because I had it ready to go. We did add a soft-cooked egg as well. It was delicious. Going into the rotation for sure.
Jennie
isn't "pak choi" just a variant spelling of bok chow?
Allplains
We did not care for this combination of flavors at all.
Delores Borealis
Easy and amazing. We kept the sauce separate so each person could mix in their own bowl and also cut up vegetables to add on top (fresh cucumber, peppers, radish, cilantro, etc). Will make again. The sauce with the mushrooms — wow.
Dawn
I loved this recipe, which I made with fresh ramen noodles and no egg. It was very delicious, not too salty for me, and was even better left over.
Karen
I made it per the recipe (w/slightly less ramen noodles b/c that's what was in my package). The flavor was great. In future I would press the tofu to remove moisture & cut into small cubes, toss in a bit of oil & cook it on a sheet pan to result in a crunchier, less oily finish. I would add more mushrooms, scallions, & steamed bok choy (chopped to make it easier to eat). As it was, there were FAR more noodles and FAR less of anything else per plate. Still good though.
CT Swanson
Very good. No salt issue as I had unsalted tahini and low sodium soy sauce. Skipped the miso but added some honey and rice wine vinegar as suggested.
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