Go Back
Print
Stir-Fried Tofu with Vegetables and Noodles
Ingredients
  • 1/2 pound firm tofu sliced
  • 3 T. soy sauce
  • 2 t. brown sugar
  • 3 T. peanut oil
  • 3 t. hoisin sauce
  • 2 t. sesame oil
  • 1 yellow bell pepper seeded and cut into 1-inch squares or strips
  • 1 red bell pepper seeded and cut into 1-inch squares or strips
  • 1 green bell pepper seeded and cut into s1-inch squares or strips
  • 1 T. minced fresh ginger
  • 2 large garlic cloves minced
  • Dried red pepper flakes to taste I used 1/4 t.
  • 4 scallions white and green parts, cut into 1/2-1 inch lenghs
  • 6-8 ounces brown mushrooms sliced
  • 1/2 C. fresh bean sprouts
  • 1 Cup bok choy sliced into 1 inch pieces
  • 8 ounces linguini noodles or Chinese rice noodles
  • Chopped roasted peanuts for garnish
  • Green onions for garnish
Instructions
  1. To prepare the tofu, drain it and dry it. Wrap the tofu in a piece of cloth and place a cutting board (or something heavy) on top of the tofu to dry it further by pressing it. Let it sit for about 15 minutes under the weight. Slice the tofu into pieces measuring about 1/2 inch thick and 1 by 2 inch wide and long.
  2. Mix 1 T. soy sauce, 1 t. brown sugar and 1 T. peanut oil in a bowl. Add the sliced tofu to the bowl and let the tofu marinate in the sauce for about 10 minutes.
  3. Mix 2 T. soy sauce, 1 t. brown sugar, 3 t. hoisin sauce and 2 t. sesame oil together in another bowl. I think the amount of brown sugar and hoisin sauce can be increased to your taste. Set aside.
  4. Boil noodles in salted water. Drain, toss with a little oil (not sesame) and set aside.
  5. Heat your skillet or wok over high heat. Add the remaining 2 T. peanut oil and reduce the heat to medium high. Add the peppers to the pan and stir-fry for a couple of minutes. You want the peppers to begin to soften. Add the garlic and ginger to the hot pan and stir-fry for about 20 seconds. You want the ginger and garlic to begin to smell fragrant. Add the marinated tofu (and sauce) to the pan along with the dried red pepper flakes, bok choy, sliced mushrooms, bean sprouts and the green onions. Stir fry for a couple minutes. Add half of the sauce to the mixture. Cover the pan and cook for about two to three minutes. Remove the lid from the pan and stir and adjust seasonings.
  6. Add rest of the sauce (or to your taste) and the noodles to the pan and stir to mix well. (I held some of the noodles back so that I could get a two-toned effect when I plated the dish.)The noodles will absorb the sauce. Arrange the stir-fry attractively on a serving dish and garnish with chopped peanuts and chopped green onions.