1. 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.
2. 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 thepanko.
3. 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.
4. 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.
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