Stir-Fried Noodles With Fresh And Baked Tofu Recipe

Name: Stir-Fried Noodles With Fresh And Baked Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

1
1. Mix the sauce ingredients together and set aside.
2
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
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
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.

245

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 22 ingredients. The key ingredients include: 2 tablespoons soy sauce, 2 tablespoons tamari, 3 tablespoons hoisin or oyster sauce, 1/4 cup stock or water, and more.

Yes, Stir-Fried Noodles With Fresh And Baked Tofu 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.

Stir-Fried Noodles With Fresh And Baked Tofu

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