Stir-Fried Noodles with Fresh and Baked Tofu

Ingredients

• •2 tablespoons soy sauce
• •2 tablespoons tamari
• •3 tablespoons hoisin or oyster sauce
• •¼ cup stock or water
• •1 tablespoon rice wine or sherry
• •2 teaspoons sugar
• •¼ cup cilantro
• •9 ounces Chinese wide-cut egg noodles
• •1 carton firm tofu
• •2½ tablespoons roasted peanut oil
• •1 tablespoon ginger
• •1 tablespoon garlic
• •1 whole jalapeño chile
• •2 chunks baked tofu
• •1 whole onion
• •6 whole shiitake mushrooms
• •1 whole broccoli
• •1 whole bell pepper
• •2 whole carrots
• •1 pinch salt
• •4 ounces snow peas
• •1 bunch scallions
• •firm greens
• •cut into 1-inch lengths

Cooking Instructions

1. 1.

   1. Mix the sauce ingredients together and set aside.

   3 min

2. 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.

   15 min

3. 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.

   5 min

4. 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.

   7 min