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Crispy Tofu With Noodles

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Ingredients
  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
  Egg yolk 1
  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
Directions

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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Tofu

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2398 Calories from Fat 1287

% Daily Value*

Total Fat 145 g223.2%

Saturated Fat 12.1 g60.6%

Trans Fat 0.5 g

Cholesterol 185.8 mg61.9%

Sodium 2218.2 mg92.4%

Total Carbohydrates 224 g74.6%

Dietary Fiber 13.7 g54.7%

Sugars 18.4 g

Protein 61 g122.5%

Vitamin A 308.4% Vitamin C 271.1%

Calcium 73.6% Iron 41.3%

*Based on a 2000 Calorie diet

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Crispy Tofu With Noodles Recipe