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Chinese Barbecued Tofu With Sesame Noodles

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    Source: www.culinarycafe.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B12, H, C, P
    MineralsFluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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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