Mother Earth Living

This Can’t Be Tofu: Stir-Fried Noodles with Fresh and Baked Tofu

<p>
<em>Serves 4 to 6<br />
</em>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.<br />
<br />
<strong>Sauce</strong>
</p>
<ul>
<li>2 tablespoons soy sauce</li>
<li>2 tablespoons hoisin or oyster sauce</li>
<li>¼ cup stock or water</li>
<li>1 tablespoon rice wine or sherry</li>
<li>2 teaspoons sugar</li>
<li>¼ cup coarsely chopped cilantro, plus long, pretty sprigs for garnish</li>
</ul>
<p>
<strong>Stir-Fry</strong>
<br />
</p>
<ul>
<li>One 8- to 10-ounce package Chinese wide-cut egg noodles</li>
<li>1 carton firm tofu, drained and cut into large cubes</li>
<li>2½ tablespoons roasted peanut oil</li>
<li>1 heaping tablespoon chopped ginger</li>
<li>1 heaping tablespoon chopped garlic</li>
<li>1 jalapeño chile, seeded and diced</li>
<li>2 chunks baked tofu, thinly sliced</li>
<li>1 onion, thinly sliced</li>
<li>6 shiitake mushrooms, stems discarded, thinly sliced</li>
<li>1 large broccoli, the head cut into florets, the stem peeled and sliced</li>
<li>1 red or yellow bell pepper, cut into narrow strips, then halved</li>
<li>2 carrots, peeled and thinly sliced</li>
<li>Salt</li>
<li>4 ounces snow peas, trimmed</li>
<li>1 bunch scallions, including the firm greens, cut into 1-inch lengths</li>
</ul>
<ol>
<li>Mix sauce ingredients together and set aside.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
</ol>
<p>
<hr />
<p>From the book <em>This Can’t Be Tofu!</em> by Deborah Madison, ©2000 by Deborah Madison, published by Broadway Books, a division of Random House, Inc.<br />
<br />
Click here for the original article, <a title=”This Can’t Be Tofu” href=”https://www.motherearthliving.com/cooking-methods/this-cant-be-tofu.aspx”>This Can’t Be Tofu</a>.</p>

  • Published on Mar 10, 2009
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