Ingredients: 8 ounces packages of firm tofu, cut into cubes,1 pound precooked vegetable noodles,2 tablespoons oyster sauce,2 tablespoons yellow soy bean paste,1 1/2 tablespoons black soy sauce,1 teaspoon sugar,1 teaspoon white vinegar,1/4 teaspoon white pepper,2 heads broccoli, chopped at stem,1 red bell pepper, sliced,1 yellow bell pepper, sliced,1 cup carrot, sliced widthwise,1/2 cup roasted onions (from recipe box),4 garlic cloves, minced,3 eggs,1 tablespoon Siracha (optional),Vegetable oil for deep fry and stir-fry
Instructions:
- Heat up oil to 375 F for deep fry. Deep fry one package of cubed tofu to crispy. They will shrink but crispy like croutons.
- Remove to a prepared tray. Fry the other package until golden brown. We would want to sear them.
- Remove and set aside
- Heat up a wok to medium hi heat until it's hot like it's about to smoke, then add 1 TBS of oil. Swirl it to coat. If you add oil when the wok isn't hot enough, the wok will absorb oil
- Add garlic and stir frequently because it gets burned fast. Crack the eggs. Stir.
- When eggs start to cook, add vegetable-broccoli first because it takes longer to cook, the rest to follow. The tips to using a wok are motion and speed. Swirl it to mix.
- Add roasted onions and keep the food moving
- Add oyster sauce, soy sauce, dark soy sauce, fermented beans, sugar, vinegar, white pepper. Stir to mix. Remember, we want to have crisp veggies so don't overcook.
- Add noodle, stir in between.
- Mix well.
- Add tofu. We add tofu last because it has been cooked. We only need to warm it up and coat with seasonings.
- The stir-fry process happens fast. That's how to work on a wok-motion and speed!
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