Crispy Tofu With Noodles

READY IN: 25mins
Recipe by dicentra

Food & Wine. February 2007. They say to serve this with a white Rhone.

Top Review by Mulligan

Incredible! I ran out of panko so I used some leftover tempura batter. The rest was made exactly as written. I've put this into the regular rotation as it is pretty simple and very good to eat.

Ingredients Nutrition


  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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