Crispy Tofu with Udon Noodles, Bok Choy and Mushrooms

1 Apr

Udon noodles are relatively new to me in my kitchen. Of course I’ve had them out at Japanese restaurants, but I rarely cook with them. They are amazing! Slurpy and comforting is what comes to mind.

What is it about eating something with chop sticks that makes it that much more fun?

Serves 4


1 package extra firm tofu cut into cubes

1 egg yolk

1 cup panko bread crumbs (Japanese bread crumbs)

8 heads of shanghai bok choy (or the smaller heads of bok choy or ? cups of chopped regular bok choy) roughly chopped into 1 1/2 inch pieces

400 grams of mixed mushrooms sliced into thin strips (I use a mix of shiitake and oyster mushrooms) – if you’re not a mushroom fan just leave these out.

2 cups of cooked udon noodles (sorry, this is a sketchy measurement – I usually just eyeball it!) You want enough for slurping so they are the main ingredient, but you don’t want to bury your bok choy and mushrooms.

1 tbs grated ginger

1 large garlic clove, finely chopped

3 tbs oyster sauce (if you’re a vegetarian, use vegeterian oyster sauce)

2 1/2 tbs hoisin sauce

Bring a large pot of water to boil and cook udon noodles according to package directions.

Meanwhile, toss the tofu with the egg yolk. Place the panko in a ziplock, add the tofu and toss until coated. Saute at medium high heat in a pan (large enough to add the noodles at the end) with a little bit of cooking oil (I use grapeseed oil). Cook until crispy and nicely golden brown. Set aside. Turn the heat down to medium. Add a dash more of cooking oil and saute the mushrooms, ginger and garlic until the mushrooms are soft. Add the bok choy and continue to saute for 5 minutes. Add the noodles, oyster sauce and hoisin sauce and toss to coat. Cook until warmed through.

Plate and top with the crispy tofu.

Be sure to eat with chop sticks. It makes it a lot more fun!

Slurp away!

*keep in mind the grated ginger trick from my butter chicken recipe.

One Response to “Crispy Tofu with Udon Noodles, Bok Choy and Mushrooms”

  1. Ashleigh April 2, 2011 at 5:49 pm #

    MMMmmm, looks delicious. I’m going to try it at home!

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