Friday, January 3, 2014

Crispy Tofu, Bok Choy and Udon Noodles

Crispy Tofu, Bok Choy and Udon Noodles | Tastes so Good Blog
I love all types of Asian cuisine, what I don't like is all of the sauce that is usually left at the bottom of the pan or bowl. I don't like fishing the last little pieces of food from what looks like a bowl of soup. This recipe yields just enough sauce to coat the noodles and bok choy, without the soupy mess. I can't be the only person that dislikes that?!
Baby Bok Choy || Tastes so Good Blog

This recipe was my first experience with fried tofu. I was a little skeptical at first, I expected it to turn runny and mushy as soon as it hit the oil. But luckily, I was wrong.
Tofu Marinade || Tastes so Good Blog
Once you've fried these tofu babies, you end up with little crispy cubes of heaven. They're not exactly salty but they have just enough flavor to leave you wishing you could eat fried tofu everyday. which, I guess you could because this recipe is healthy! No breaking New Year's resolutions yet friends!
Crispy Tofu || Tastes so Good Blog

Crispy Tofu, Bok Choy and Udon Noodles
Serves 4


9.5 oz dried udon noodles (one package)
14 oz firm tofu (one container), cut into 1 and 1/2 inch squares
1 egg, beaten
2 cups dried panko crumbs
1/2 cup plus 1 teaspoon canola oil
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 and 1/2  tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon low sodium soy sauce
8 baby bok choy, cut into 3/4 inch pieces

For marinade

2 Tablespoons low sodium soy sauce
1 Tablespoon Mirin
1 Tablespoon Unseasoned Rice Vinegar
1 teaspoon sesame oil
1 garlic clove, crushed
1/2 teaspoon grated fresh ginger


1.  Mix marinade ingredients and pour into a shallow dish. Add the cubed tofu and marinate for at least thirty minutes, but no more than 2 hours, flipping the tofu once halfway through.

2. In a saucepan, bring water to a boil and cook udon according to package instructions. Drain and toss with 1 teaspoon of the canola oil.

3. Put the panko in a large, resalable plastic bag and crush into fine crumbs, ( I squeeze all of the air out of the bag, seal it and roll my rolling pin over it.) Drain out as much of the marinade mixture as possible and pour the beaten egg over the tofu,making sure each piece is fully coated in the egg mixture, transfer a few tofu pieces into the bag at a time and coat with the panko. (I set them on a cutting board to preserve their shape.)

4. Meanwhile, Heat the remaining 1/2 cup of canola oil and the tablespoon of sesame oil until the wok is just smoking. Add a few pieces of the tofu at a time and stir -fry over high heat until brown and crispy on all sides, about 2 to 3 minutes total. Using tongs, carefully transfer the tofu to a paper towel-lined plate.

5. Heat the remaining oil over high heat, add the garlic and ginger and cook for one minute, being careful not to burn either. Add the bok choy and stir-fry for about 5 minutes. Add the udon, oyster sauce, hoisin sauce and soy sauce and stir-fry for another 3 minutes. Add the tofu, toss and serve.

Adapted from Food and Wine
* photos by me

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