Ingredients Jump to Instructions ↓

  1. 7 tablespoons soy sauce, divided

  2. 3 tablespoons hoisin sauce

  3. 1 tablespoon oyster sauce

  4. 1 tablespoon sherry wine or beer

  5. 2 teaspoons firmly packed brown sugar

  6. 2 clove garlic, crushed

  7. 1/2 teaspoon five-spice seasoning

  8. 2 3/4 pounds firm or extra-firm tofu, sliced  1/2-inch thick and drained

  9. 2 tablespoons soybean oil

  10. 8 ounces Chinese egg noodles

  11. 1 tablespoon sesame oil

  12. 1 1/2 teaspoons sugar

  13. 1 1/2 cups diagonally sliced carrots

  14. 1/2 cup chopped green onions

  15. 2 small cucumbers, peeled, seeded and sliced

Instructions Jump to Ingredients ↑

  1. Combine 3 tablespoons soy sauce, hoisin sauce, oyster sauce, sherry, brown sugar, garlic and five-spice seasoning in a small bowl; mix well and set aside.

  2. Dry tofu slices thoroughly between several layers of paper towels. Heat a nonstick skillet and brown tofu on both sides using a small amount of soybean oil. Remove tofu from skillet. Cool slightly. Marinate in sauce mixture for 30 minutes or up to 2 hours.

  3. Preheat grill.

  4. Grill tofu until browned on both sides; basting frequently with sauce. Cook egg noodles according to package directions. Drain and pour cold water over noodles to stop cooking; drain well. Season noodles with remaining ¼ cup soy sauce, sesame oil and sugar. Toss with carrots, green onions and cucumbers. Garnish with green onion fans, carrot curls and cucumber fans, if desired.


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