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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. More Fast Asian Recipes

Pino Maffeo
February 2007

Gallery

Credit: © Lucy Schaeffer

Recipe Summary test

active:
35 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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