Crispy Tofu With Noodles
|Mixed mushrooms||3⁄4 Pound, thickly sliced (Such As Oyster, Hen-Of-The-Woods And Stemmed Shiitake)|
|Canola oil||8 1⁄3 Tablespoon|
|Udon noodles||7 Ounce|
|Panko||1 Cup (16 tbs) (Japanese Bread Crumbs)|
|Firm tofu||6 Ounce, cut into 1-inch squares|
|Finely chopped fresh ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), very finely chopped|
|Baby bok choy||3⁄4 Pound, cut into 3/4-inch pieces|
|Oyster sauce||2 Tablespoon|
|Hoisin sauce||1 1⁄2 Tablespoon|
1. Bring a large saucepan of water to a boil over high heat. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 tea spoon of the canola oil.
2. Meanwhile, put the panko in a large resealable plastic bag and crush into fine crumbs. In a shallow bowl, gently toss the tofu with the egg yolk. Transfer the tofu to the bag and coat with the panko.
3. Heat the remaining 1/2 cup of canola oil in a wok until just smoking. Add the breaded tofu squares and stir-fry over high heat until crisp, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
4. Pour off all but 1/4 cup of the oil; return the wok to high heat. Add the mixed mushrooms and stir-fry until lightly browned, about 3 minutes. Add the chopped ginger, garlic and bok choy and stir-fry for 5 minutes. Add the drained udon and oyster and hoisin sauces and stir-fry for 2 minutes. Add the tofu and toss. Transfer to a large bowl and serve.