Crispy Tofu Noodles
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Ingredients
Sauce:
- 1/4 cup soy sauce
- 3 tablespoons oyster sauce or vegan oyster sauce
- 2 tablespoons rice wine or sake (vegan)
- 1 tablespoon brown sugar or raw cane sugar (vegan)
- 2 teaspoons minced garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
Stir-Fry:
- 16 ounces fried bean curd
- 10 ounces sliced bok choy
- 4 ounces gai lan chopped
- 1 cup chopped onion
- 8 ounces sliced oyster mushrooms
- 2 cups fresh bean sprouts
- 16 ounces fresh Chinese wheat noodles
- 2 tablespoons peanut oil
Instructions
- Heat salted water to boiling; cook fresh wheat noodles 4 minutes or as package directs; drain. Dried noodles can be used, cooked to package directions.
- Heat peanut oil in a large wok skillet; brown tofu on all sides and drain. Place tofu in large mixing bowl.
- In remaining oil in skillet, add onion, and stem parts or bok choy and gai lan (keep leafy parts aside) and cook for several minutes until almost crisp tender.
- Stir in the mushrooms and leafy greens and cook another minute before adding the bean sprouts. Stir well and add sauce mixture, cooking until just slightly thickened.
- Add noodles to large bowl, then pour vegetable mushroom mixture over tofu and noodles and toss well.
Notes
Cooks note: I use ready-to-use fried bean curd (tofu) which you can find in Asian grocers. If you don't have that, you can take 2 blocks extra firm tofu, and freeze overnight. Next day, thaw and drain, and place tofu on a plate, topping it with something heavy like a weighted plate, panini press, or bacon press for about 30-45 minutes. When it has been pressed, cut it into triangles, pat it dry, then brown it in hot oil, or optionally, you can choose to dredge the tofu in cornstarch first before frying, but not everyone does this. It depends on your mood.
You can see me demo pressing tofu (although the demo was not frozen in that one) in my recipe for MaLa Tofu Bites.
Also, I don't always use the bean sprouts, and sometimes add shredded carrot to this, but many times it depends what I have. I would always use some form of bok choy, choy sum or cabbage, and also onion, however.
You can opt to use broccoli instead of gai lan if you like.
From the kitchen of palatablepastime.com
You can see me demo pressing tofu (although the demo was not frozen in that one) in my recipe for MaLa Tofu Bites.
Also, I don't always use the bean sprouts, and sometimes add shredded carrot to this, but many times it depends what I have. I would always use some form of bok choy, choy sum or cabbage, and also onion, however.
You can opt to use broccoli instead of gai lan if you like.
From the kitchen of palatablepastime.com
Nutrition
Calories: 422kcalCarbohydrates: 54gProtein: 24gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 1257mgPotassium: 657mgFiber: 10gSugar: 10gVitamin A: 3709IUVitamin C: 68mgCalcium: 284mgIron: 5mg
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