Crispy Tofu With Noodles Recipe

Name: Crispy Tofu With Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces dried udon noodles; 1/2 cup canola oil, plus; 1 teaspoon canola oil; 1 cup panko breadcrumbs (Japanese bread crumbs); 6 ounces firm tofu, cut into 1-inch squares; 1 egg yolk; 3/4 lb mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced; 1 tablespoon minced fresh ginger; 1 garlic clove, minced; 3/4 lb baby bok choy, cut into 3/4-inch pieces; 2 tablespoons oyster sauce; 1 1/2 tablespoons hoisin sauce

Servings: persons

7 ounces dried udon noodles
1/2 cup canola oil, plus
1 teaspoon canola oil
1 cup panko breadcrumbs (Japanese bread crumbs)
6 ounces firm tofu, cut into 1-inch squares
1 egg yolk
3/4 lb mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced
1 tablespoon minced fresh ginger
1 garlic clove, minced
3/4 lb baby bok choy, cut into 3/4-inch pieces
2 tablespoons oyster sauce
1 1/2 tablespoons hoisin sauce

1
Bring a saucepan of water to a boil. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon 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.
3
Transfer the tofu to the bag and coat with the panko.
4
Heat the remaining 1/2 cup of oil in a wok until just smoking. Add the tofu and stir-fry over high heat until crisp, 2 to 3 minutes.
5
Using a slotted spoon, transfer to a paper towel-lined plate.
6
Pour off all but 1/4 cup of the oil and return the wok to high heat. Add the mushrooms and stir-fry until lightly browned, about 3 minutes.
7
Add the ginger, garlic and bok choy and stir-fry for 5 minutes. Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes.
8
Add the tofu and toss. Transfer to a bowl and serve.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces dried udon noodles, 1/2 cup canola oil, plus, 1 teaspoon canola oil, 1 cup panko breadcrumbs (Japanese bread crumbs), and more.

Yes, Crispy Tofu With Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Tofu With Noodles

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