Another delicious F&W inspired treat!
Ingredients:
1/2 bag whole wheat egg noodles
1 package firm tofu, drained
2c panko bread crumbs
vegetable oil, for flash frying
1 egg yolk
1 head bok choy, chopped
1 box sliced mushrooms (any type)
1.5 T grated fresh ginger
2 cloves minced garlic
2 T hoisin sauce
1 T soy sauce
1 t fish sauce
1 t sesame oil
2 T rice vinegar
cayenne, to taste
1. Boil egg noodles until al dente, drain, set aside.
2. Cut tofu into 1" cubes, toss in a bowl with egg yolk.
3. Heat thin layer of oil in a skillet. Put panko in a large ziplock bag. Crush with hands until crumbs become a fine powder. Toss tofu in crumbs until covered. Remove tofu from bag, shake off excess crumbs, and fry on all sides until golden (in batches). Remove to paper towel to drain.
4. Remove excess oil from skillet, then add mushrooms, ginger, and garlic. Stirfry until soft, then add bok choy, sauces, and spices. Stirfry until bok choy softens and shrinks, then add egg noodles and tofu. Keep over low heat to let flavors meld, stirring gently every few minutes.
Enjoy!
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