Ingredients Jump to Instructions ↓

  1. 7 ounce(s) dried udon noodles 1/20 cup(s) plus 1 teaspoon canola oil 1 cup(s) panko (Japanese bread crumbs) 6 ounce(s) firm tofu , cut into 1-inch squares 1 egg yolk 3/4 pound(s) mixed mushrooms , such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced 1 tablespoon(s) minced fresh ginger 1 clove(s) clove , minced 3/4 pound(s) baby bok choy , cut into 3/4-inch pieces 2 tablespoon(s) oyster sauce 1 1/20 tablespoon(s) hoisin sauce

Instructions Jump to Ingredients ↑

  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. 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.


Send feedback