Ingredients for Crispy Tofu With Noodles
- Udon Noodles
- ½ cup canola oil
- Panko Breadcrumbs
- Firm Tofu
- 1 large egg yolk
- Mixed Mushrooms
- Fresh Ginger
- Garlic Clove
- Baby Bok Choy
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
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How to Make Crispy Tofu With Noodles
- Bring 4 cups of water to a boil in a saucepan.
- Add 8 oz udon noodles and cook until tender, about 5 minutes. Drain and toss with 1 teaspoon canola oil.
- While noodles cook, place 1 cup panko breadcrumbs in a large resealable bag. Crush into fine crumbs.
- In a shallow bowl, gently toss 14 oz extra-firm tofu (pressed and cubed) with 1 large egg yolk.
- Transfer tofu to the bag with panko breadcrumbs and coat evenly.
- Heat ½ cup canola oil in a wok or large skillet over high heat until shimmering (almost smoking).
- Add the coated tofu and stir-fry until golden brown and crispy, 2-3 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate.
- Pour off all but ¼ cup of oil from the wok.
- Add 8 oz sliced mushrooms and stir-fry until lightly browned, about 3 minutes.
- Add 1 tablespoon minced ginger, 2 cloves minced garlic, and 8 oz bok choy (chopped) and stir-fry for 5 minutes.
- Add the cooked udon noodles, 2 tablespoons oyster sauce, and 1 tablespoon hoisin sauce. Stir-fry for 2 minutes.
- Add the crispy tofu and toss to combine.
- Transfer to a serving bowl and garnish as desired. Serve immediately with a chilled white Rhône wine.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
18g
Fat
15g
Carbs
21g
