Eating Pegan | Stir Fried Noodles With Crispy Tofu

Stir Fried Noodles With Crispy Tofu

1 pkg (350 g) firm tofu, drained and cut in 3⁄4-inch (2 cm) cubes
1 tbsp cornstarch
6 tsp vegetable oil, divided
1 pkg (227 g) fresh shitake mushrooms, thinly sliced
4 cloves garlic, minced
1 tbsp grated peeled fresh ginger
3 cups bite-size broccoli florets
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp Asian chili sauce, (such as sriracha)

  • Pat tofu dry and toss gently with cornstarch to coat. In a wok or large non-stick skillet, heat 4 teaspoons vegetable oil over medium-high heat; cook tofu, turning occasionally, until crisp and golden, 8 to 10 minutes. Transfer to paper towel-lined plate to drain. Set aside.
  • In same wok, heat remaining 2 teaspoons vegetable oil over medium-high heat; stir-fry mushrooms, garlic and ginger until mushrooms are beginning to soften, about 2 minutes. Add broccoli; stir-fry until tender-crisp, about 3 minutes. Stir in hoisin sauce, soy sauce, chili sauce and ¾ cup water; bring to boil.
  • Reduce heat to low; add noodles, tossing gently to coat. Simmer, stirring gently, until sauce is slightly thickened, about 2 minutes. Add tofu, green onions and sesame oil; cook, tossing to coat, for 1 minute.
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