Name: Crispy Tofu with Noodles
Yield: 4
Ingredients: 7 oz. dried udon noodles -; 1/2 c. plus 1 teaspoon canola oil -; 1 c. panko (Japanese bread crumbs) -; 6 oz. firm tofu -; 1 egg yolk -; 3/4 lb. mixed mushrooms -; 1 tbsp. minced fresh ginger -; 1 clove clove -; 3/4 lb. baby bok choy -; 2 tbsp. oyster sauce -; 1 1/2 tbsp. hoisin sauce -

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Ingredients for - Crispy Tofu with Noodles

1. 7 oz. dried udon noodles -

2. 1/2 c. plus 1 teaspoon canola oil -

3. 1 c. panko (Japanese bread crumbs) -

4. 6 oz. firm tofu -

5. 1 egg yolk -

6. 3/4 lb. mixed mushrooms -

7. 1 tbsp. minced fresh ginger -

8. 1 clove clove -

9. 3/4 lb. baby bok choy -

10. 2 tbsp. oyster sauce -

11. 1 1/2 tbsp. hoisin sauce -

How to cook deliciously - Crispy Tofu with Noodles

1. Stage

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. Stage

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.

3. Stage

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.

4. Stage

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.