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Sunday Supper

Sear tofu under the broiler, add it to soba noodle soup

Broiled sesame tofu, shiitakes, and Asian vegetables.

Karoline Boehm Goodnick for The Boston Globe

Broiled sesame tofu, shiitakes, and Asian vegetables.

Perhaps the only real drawback to stir-frying is how much you can get into the pan at once. That makes it slightly incompatible with the kind of family meals that leave you with ample leftovers for another day. Instead of trying to work with a couple of woks or large skillets at once, look to the broiler to mimic the searing heat of a hot pan. Toss tofu, baby bok choy, shiitake mushrooms, and bell pepper with a drizzle of sesame oil, and broil in a single layer on baking sheets until browned. Add a tangy soy and toasted sesame sauce and serve with white or brown rice.

The tofu mixture goes into a fragrant ginger-scented broth the next day, with caramelized onions and soba noodles. The bowls will have good flavors because of the sesame oil, soy sauce, sriracha, and sesame seeds on the tofu, and the meal will feel light and healthy — like the first night’s did.


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(For broiled tofu, noodle soup)

2 packages (14 ounces each)
extra-firm tofu

2 pounds baby bok choy

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7 ounces shiitake mushrooms

2 mixed red and orange bell peppers

1 Spanish onion

6 scallions

1 piece (2 inches) fresh ginger

½ bunch fresh cilantro


3½ tablespoons canola oil

2 tablespoons dark sesame oil

4 cups chicken stock

3 tablespoons soy sauce

1 tablespoon honey

1 tablespoon white vinegar

1 tablespoon toasted sesame seeds

2 teaspoons sriracha

1 package (8 ounces) soba noodles

¼ cup dry sherry

Tony Rosenfeld can be reached at
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