Stir-Fried Noodles with Fresh and Baked Tofu

Ingredients

• 1 large broccoli peeled sliced cut into florets, the stem and
• 2  carrots peeled thinly sliced
• 0.3 cup cilantro leaves coarsely chopped for garnish
• 1 tablespoon garlic chopped
• 1 tablespoon ginger chopped
• 1  jalapeno diced seeded
• 1  onion thinly sliced
• 3 tablespoons oyster sauce 
• 2.5 tablespoons vegetable oil; peanut oil preferred 
• 1 tablespoon rice wine 
• 4 servings salt 
• 1 bunch spring onion firm cut into 1-inch lengths
• 6  mushroom caps thinly sliced
• 4 ounces snow peas trimmed
• 2 tablespoons soya sauce 
• 0.3 cup water 
• 2 teaspoons sugar 
• 2 tablespoons tamari sauce 
• 1  tofu firm drained cut into large cubes
• 2 chunks spicy tofu thinly sliced
• 8 ounce extra wide egg noodles chinese
• 1  bell pepper red yellow halved cut into narrow strips, then

Equipment

• frying pan
• pot
• sieve
• wok

Directions

1. Mix the sauce ingredients together and set aside.
2. Bring a pot of water to boil for the noodles and tofu. Reduce it to a simmer, add the cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return the water to a boil, add the noodles and cook until tender-firm, following the package directions.
3. Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside.
4. Set a wok or skillet over high heat.
5. Add the remaining oil, swirl it around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper, and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes.
6. Now add the snow peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro.
7. Book, using the USDA Nutrition Database
8. Reprinted with permission from This Can't Be Tofu! by Deborah Madison. 2000 Broadway Books /n /n /n