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Stir-Fried Noodles with Fresh and Baked Tofu


Stir-Fried Noodles with Fresh and Baked Tofu Recipe

Ingredients:
  • 2 tablespoons soy sauce
  • 2 tablespoons tamari
  • 3 tablespoons hoisin or oyster sauce
  • 1/4 cup stock or water
  • 1 tablespoon rice wine or sherry
  • 2 teaspoons sugar
  • 1/4 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
  • 2 1/2 tablespoons roasted peanut oil
  • 1 heaping tablespoon chopped ginger
  • 1 heaping tablespoon chopped garlic
  • 1 jalapeo 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
  • Salt
  • 4 ounces snow peas, trimmed
  • 1 bunch scallions, including the firm greens, cut into 1-inch lengths
Directions:
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Rank

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