Tofu And Onions Braised In Asian Barbecue Sauce With Noodles
|Onions||4 , thinly sliced (1 Pound/500 Gram)|
|Extra firm tofu||500 Gram (1 Pound)|
|Five spice powder||2 Milliliter (0.5 Teaspoon)|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh ginger root||15 Milliliter (1 Tablespoon)|
|Hoisin sauce||20 Milliliter (1.5 Tablespoon)|
|Oyster sauce||20 Milliliter (1.5 Tablespoon)|
|Ketchup||75 Milliliter (1/3 Cup)|
|Soy sauce||20 Milliliter (1.5 Tablespoon)|
|Rice wine||25 Milliliter (2 Tablespoon)|
|Sesame oil||5 Milliliter (1 Teaspoon)|
|Chili paste||2 Milliliter (Hot, 0.5 Teaspoon)|
|Spaghetti/Chinese egg noodles||1⁄2 Pound (250 Gram)|
|Green onions||3 , chopped|
Arrange sliced onions in bottom of 13 x 9-inch/3.5 L baking dish.
Rinse tofu and pat dry.
Cut tofu into 4 pieces and arrange on top of onions.
In small bowl, combine five-spice powder, garlic, ginger, hoisin, oyster sauce, ketchup, soy sauce, rice wine, sesame oil and hot chili paste.
Pour over tofu and onions.
Cover dish with foil and bake in preheated 375Â°F/190Â°C oven for 30 to 45 minutes, or until onions are very tender.
Uncover and bake for 10 minutes longer.
Remove tofu and slice.
Meanwhile, bring large pot of water to boil.
Add noodles and cook until tender but firm.
Drain well and toss with onions and sauce.
Serve with tofu slices.
Sprinkle with green onions