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Crispy Tofu with Noodles

Crispy Tofu with Noodles
Crispy Tofu with Noodles might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 579 calories, 16g of protein, and 33g of fat each. Head to the store and pick up garlic clove, canolan oil, udon noodles, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

1
Bring a saucepan of water to a boil.
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WaterWater
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Sauce PanSauce Pan
2
Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil.
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Canola OilCanola Oil
3
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.
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Egg YolkEgg Yolk
PankoPanko
TofuTofu
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Ziploc BagsZiploc Bags
BowlBowl
4
Transfer the tofu to the bag and coat with the panko.
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PankoPanko
TofuTofu
5
Heat the remaining 1/2 cup of oil in a wok until just smoking.
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Cooking OilCooking Oil
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WokWok
6
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.
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TofuTofu
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Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
7
Pour off all but 1/4 cup of the oil and return the wok to high heat.
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Cooking OilCooking Oil
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WokWok
8
Add the mushrooms and stir-fry until lightly browned, about 3 minutes.
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MushroomsMushrooms
9
Add the ginger, garlic and bok choy and stir-fry for 5 minutes.
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Bok ChoyBok Choy
GarlicGarlic
GingerGinger
10
Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes.
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Hoisin SauceHoisin Sauce
OystersOysters
11
Add the tofu and toss.
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TofuTofu
12
Transfer to a bowl and serve.
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BowlBowl
DifficultyHard
Ready In35 m.
Servings4
Health Score12
Dairy Free
DietsDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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