Crispy Tofu with Noodles

Crispy Tofu with Noodles – Deep-fry tofu in tempura batter and garnish the finished dish with lily buds or even easier stir-fry tofu with panko


  • Dried udon noodles – 7 ounces.
  • Canola oil – 1/2 cup plus 1 teaspoon.
  • Panko (Japanese bread crumbs) – 1 cup.
  • Firm tofu, cut into 1-inch squares – 6 ounces.
  • Egg yolk – 1 no.
  • Mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced – 3/4 pound.
  • Minced fresh ginger – 1 tablespoon.
  • Garlic clove, minced – 1 no.
  • Baby bok choy, cut into 3/4-inch pieces – 3/4 pound.
  • Oyster sauce – 2 tablespoons.
  • Hoisin sauce – 1 1/2 tablespoons.
Read More: Red Curry Peanut Noodles


  1. 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.
  2. 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.
  3. 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.
  4. Pour off all but 1/4 cup of the oil and return the wok to high heat.
  5. Add mushrooms and stir-fry until lightly browned for about 3 minutes.
  6. Put together ginger, garlic and bok choy and stir-fry for 5 minutes.
  7. Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes.
  8. Add tofu and toss.
  9. Transfer to a bowl and ready to serve.

Source: Food & Wine

Recipe by: Pino Maffeo