Serves 4 to 6
You’ll need a big wok or two skillets to hold this large stir-fry. Here’s a recipe where you can put that very dense, baked tofu to good use. Choose tofu that’s been flavored with star anise or five-spice powder, available in natural food stores. It has an entirely different texture than fresh—it’s quite meaty, actually. I find it tastes best if you slice it thinly and stir-fry it with the ginger and garlic.
- 2 tablespoons soy sauce
- 2 tablespoons hoisin or oyster sauce
- ¼ cup stock or water
- 1 tablespoon rice wine or sherry
- 2 teaspoons sugar
- ¼ cup coarsely chopped cilantro, plus long, pretty sprigs for garnish
- One 8- to 10-ounce package Chinese wide-cut egg noodles
- 1 carton firm tofu, drained and cut into large cubes
- 2½ tablespoons roasted peanut oil
- 1 heaping tablespoon chopped ginger
- 1 heaping tablespoon chopped garlic
- 1 jalapeño chile, seeded and diced
- 2 chunks baked tofu, thinly sliced
- 1 onion, thinly sliced
- 6 shiitake mushrooms, stems discarded, thinly sliced
- 1 large broccoli, the head cut into florets, the stem peeled and sliced
- 1 red or yellow bell pepper, cut into narrow strips, then halved
- 2 carrots, peeled and thinly sliced
- 4 ounces snow peas, trimmed
- 1 bunch scallions, including the firm greens, cut into 1-inch lengths
- Mix sauce ingredients together and set aside.
- Bring a pot of water to a boil for the noodles and tofu. Reduce it to a simmer, add cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return water to a boil, add noodles and cook until tender but firm, following the package directions. Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside.
- Set a wok or skillet over high heat. Add remaining oil and swirl it around. When hot, add ginger, garlic, chile and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes.
- Now add snow peas, scallions and boiled tofu. Stir-fry for 1 minute more, then add noodles and sauce. Reduce heat, toss so everything is evenly mingled, then cover and cook until noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro.
From the book This Can’t Be Tofu! by Deborah Madison, ©2000 by Deborah Madison, published by Broadway Books, a division of Random House, Inc.
Click here for the original article, This Can’t Be Tofu.