LibreRecipes

Stir-Fried Noodles with Fresh and Baked Tofu

Info

Rating

Description

You'll need a big wok or two skillets to hold this large stir-fry. Here's a recipe where you can put that very dense, baked tofu to good use. Choose tofu that's been flavored with star anise or five-spice powder, available in natural food stores. It has an entirely different texture than fresh—it's quite meaty, actually. I find it tastes best if you slice it thinly and stir-fry it with the ginger and garlic.

Ingredients

2 tablespoons soy sauce

2 tablespoons tamari

3 tablespoons hoisin or oyster sauce

1/4 cup stock or water

1 tablespoon rice wine or sherry

2 teaspoons sugar

1/4 cup coarsely chopped cilantro plus long, pretty sprigs for garnish

One 8- to 10-ounce package Chinese wide-cut egg noodles

1 carton firm tofu, drained and cut into large cubes

2 1/2 tablespoons roasted peanut oil

1 heaping tablespoon chopped ginger

1 heaping tablespoon chopped garlic

1 jalapeño chile, seeded and diced

2 chunks baked tofu, thinly sliced

1 onion, thinly sliced

6 shiitake mushrooms, stems discarded, thinly sliced

1 large broccoli, the head cut into florets, the stem peeled and sliced

1 red or yellow bell pepper, cut into narrow strips, then halved

2 carrots, peeled and thinly sliced

Salt

4 ounces snow peas, trimmed

1 bunch scallions, including the firm greens, cut into 1-inch lengths

Directions

1. Mix the sauce ingredients together and set aside.
2. Bring a pot of water to boil for the noodles and tofu. Reduce it to a simmer, add the cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return the water to a boil, add the noodles and cook until tender-firm, following the package directions. Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside.
3. Set a wok or skillet over high heat. Add the remaining oil, swirl it around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper, and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes.
4. Now add the snow peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro.

Stir-Fried Noodles with Fresh and Baked Tofu

Info

Description

Ingredients

Directions

Tags