Recipes Crispy Tofu with Noodles 5.0 (1,209) 1 Review Chef Way Pino Maffeo deep-fries tofu in tempura batter, then garnishes the finished dish with lily buds.Easy Way Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok. Skip the lily bud garnish. By Pino Maffeo Pino Maffeo Named one of Food & Wine’s Best New Chefs, Boston native Pino Maffeo is an award-winning chef known for his innovative blending of Asian and Mediterranean cuisines. He has helmed a string of acclaimed restaurants from San Francisco to Boston, including Inn at the Opera, Sage, Restaurant L, and Il Molo. Maffeo has appeared on NBC’s Today show, Good Morning America, and Food Network, as well as been featured in The New York Times, The New Yorker, Boston Globe, Bon Appetit, Food Arts, and others. Food & Wine's Editorial Guidelines Updated on May 31, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 35 mins Total Time: 35 mins Yield: 4 Ingredients 7 ounces dried udon noodles 1/2 cup plus 1 teaspoon canola oil 1 cup panko (Japanese bread crumbs) 6 ounces firm tofu, cut into 1-inch squares 1 egg yolk 3/4 pound mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced 1 tablespoon minced fresh ginger 1 garlic clove, minced 3/4 pound baby bok choy, cut into 3/4-inch pieces 2 tablespoons oyster sauce 1 1/2 tablespoons hoisin sauce Directions Bring a saucepan of water to a boil. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil. Meanwhile, put the panko in a large, resealable plastic bag and crush into fine crumbs. In a shallow bowl, gently toss the tofu with the egg yolk. Transfer the tofu to the bag and coat with the panko. Heat the remaining 1/2 cup of oil in a wok until just smoking. Add the tofu and stir-fry over high heat until crisp, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour off all but 1/4 cup of the oil and return the wok to high heat. Add the mushrooms and stir-fry until lightly browned, about 3 minutes. Add the ginger, garlic and bok choy and stir-fry for 5 minutes. Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes. Add the tofu and toss. Transfer to a bowl and serve. Suggested Pairing Rhône white. Rate it Print