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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Food & Wine. February 2007. They say to serve this with a white Rhone. 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 |
Directions:
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.
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