TOFU NOODLES RECIPE RECIPES

CRISPY TOFU WITH NOODLES RECIPE - PINO MAFFEO | FOOD & WINE

Crispy Tofu with Noodles Recipe - Pino Maffeo | Food & Wine image

Chef Way Pino Maffeo deep-fries tofu in tempura batter, then garnishes the finished dish with lily buds.Easy Way Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok. Skip the lily bud garnish. More Fast Asian Recipes

Provided by Pino Maffeo

Total Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

7 ounces dried udon noodles
1/2 cup plus 1 teaspoon canola oil
1 cup panko (Japanese bread crumbs)
6 ounces firm tofu, cut into 1-inch squares
1 egg yolk
3/4 pound mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced
1 tablespoon minced fresh ginger
1 garlic clove, minced
3/4 pound baby bok choy, cut into 3/4-inch pieces
2 tablespoons oyster sauce
1 1/2 tablespoons hoisin sauce

Steps:

Bring a saucepan of water to a boil. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil.
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. Transfer the tofu to the bag and coat with the panko.
Heat the remaining 1/2 cup of oil in a wok until just smoking. 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.
Pour off all but 1/4 cup of the oil and return the wok to high heat. Add the mushrooms and stir-fry until lightly browned, about 3 minutes. Add the ginger, garlic and bok choy and stir-fry for 5 minutes. Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes. Add the tofu and toss. Transfer to a bowl and serve.

ASIAN VEGAN TOFU NOODLES RECIPE | ALLRECIPES

Asian Vegan Tofu Noodles Recipe | Allrecipes image

A vegan rice noodle base with marinated tofu and vegetables. I like to also serve it with vegan chili-mayo, but it tastes great without as well.

Provided by Góa Briem

Categories World Cuisine Asian

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 19

Ingredients

¼ (16 ounce) package dried rice noodles
½ (12 ounce) package firm tofu, cubed
¼ cup soy sauce
3 tablespoons coconut oil, divided
1 teaspoon teriyaki sauce
2 cloves garlic, minced, divided
¼ teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
1 red bell pepper, cubed
½ cup fresh green beans, cut into 1/2-inch pieces
1 teaspoon grated fresh ginger
sesame seeds, or to taste
½ teaspoon vegetable seasoning, or to taste
4 tablespoons vegan mayonnaise (such as Vegenaise®)
1 tablespoon fresh lemon juice, or to taste
1 tablespoon Asian red chile sauce, such as Sriracha®, or to taste
1 teaspoon cider vinegar
1 splash soy sauce
salt and freshly ground black pepper to taste

Steps:

Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.

Nutrition Facts : Calories 664.2 calories, CarbohydrateContent 64.9 g, FatContent 40.7 g, FiberContent 4.5 g, ProteinContent 13.1 g, SaturatedFatContent 20.8 g, SodiumContent 2633.3 mg, SugarContent 6.1 g

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