Crispy Tofu with Noodles
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
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