Prep 10 mins
Cook 15 mins
Food & Wine. February 2007. They say to serve this with a white Rhone.
- 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
- 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.
- 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.
- Transfer the tofu to the bag and coat with the panko.
- 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.
- Using a slotted spoon, transfer to a paper towel-lined plate.
- 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.
- 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.
- Add the tofu and toss. Transfer to a bowl and serve.
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.