Tomato Tofu Shanghai Noodles
Vegetable oil
1 T minced green onion, white part of stalk only
1 t minced garlic
4-5 ripe medium tomatoes, cut into wedges
1 tsp to 1 Tbsp Chinese chili garlic sauce
1 block deep friend tofu (atsuage), cut into bite-sized strips
2 T ketchup
1 T oyster sauce
Dash of sesame oil
2 pkg cooked udon noodles
2 C bean sprouts
1 C green onion, chopped in 1-inch lengths
Heat about 2 T of oil in large frying pan over medium high. Add minced green onion and garlic and sauté about 30 seconds (do not let burn). Add tomatoes and cook stiring frequently about 3-4 minutes or until tomatoes are cooked through and have released their juices. Stir in chili garlic sauce to taste. Add tofu and toss to coat. Continue to cook until tofu is heated through. Stir in ketchup, oyster sauce and sesame oil. Put aside. Heat over high heat another 2-3 T oil in a frying pan or wok, add noodles and braise until noodles separate and brown slightly, about 7-8 min. Stir in bean sprouts, toss, and cook another minute. Add tomato/tofu mixture and toss to coat. Turn off heat. Add green onion and toss again to mix. Season with pepper to taste. You may adjust seasonings to your personal taste (ketchup, sesame oil, chili garlic sauce, oyster sauce). You may also substitute vinegar for ketchup.







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