Tofu Stir-Fry - cooking recipe

Ingredients

14 oz fresh firm tofu
1 pkg (1 lb) fresh Chinese egg noodles
1 tbsp sesame oil
2 cloves garlic, crushed
2 None fresh small red Thai chili peppers, thinly sliced
1 None red onion, cut into wedges
1 None red pepper, coarsely chopped
5 oz green beans, halved
7 oz cremini mushrooms, halved
4 None green onions, thinly sliced
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar

Preparation

Preheat the oven to 425\u00b0F. Line a baking pan with parchment paper.
Press the tofu between two cutting boards, placing a weight on top. Elevate the boards slightly to allow the tofu liquid to drain away. Let stand for 20 mins. Cut the tofu into 3/4-inch cubes. Place the tofu on prepared pan. Bake for about 25 mins or until lightly browned.
Meanwhile, place the noodles in a large heatproof bowl; cover with boiling water. Separate with a fork and drain. Cover to keep warm.
Heat the oil in a wok on high heat. Stir-fry the garlic, chili pepper and red onion until the onion softens. Add the pepper and stir-fry for 2 mins. Add the beans and mushrooms and stir-fry until the vegetables are just tender. Add the tofu, green onion, sauces and sugar and stir-fry until the sauce thickens slightly. Add the noodles and stir-fry until heated through.