½ cup (120 ml) water
2 Tablespoons (30 ml) sherry or wine
2 Tablespoons (30 ml) tamari (OR 1 Tablespoon tamari and 1 Tablespoon black bean paste)
1 ½ Tablespoon (12 g) cornstarch
1 teaspoon (5 ml) sesame oil
1 (about 10-oz) package (about 400 g) long, thin noodles, cooked and cooled (Soba, Lo Mein, Udon, Spaghetti, etc)
4 cups (1 L) of mixed vegetables (carrots, sliced thin; onions, sliced; small broccoli florets; small cauliflower florets; baby corn, etc.)
1 cup (250 ml) thinly sliced greens (bok choy, kale, napa, etc.)
2 Tablespoon (30 ml) oil
½ block extra-firm or firm tofu, wrapped in a kitchen towel overnight, cut into small cubes **
6 mushrooms, quartered (shiitaki, button, etc) (optional)
3 garlic, minced
1 teaspoon (5 ml) minced ginger
large pot of water
colander or strainer
cutting board, knife
wok or large saute pan
large wooden spoon
Make your sauce by mixing the water, wine, tamari, cornstarch and sesame oil in a small bowl using a whisk. Set this aside, but mix it up again before you use it.
Cook your noodles al dente (which means not to mush; when you bite into it, it should still have some toothsome-ness to it; follow the package directions). Cool your pasta under cold, running water. Set this aside.
You will be moving fast, so have your vegetables cut and ready to cook. Also, pre measure and cut the other ingredients you will need: oil, cube the tofu, chop the mushrooms, mince the garlic, mince the ginger (peel it first with a vegetable peeler).
Heat a wok or large pan on high heat. You will be moving fast. Add the oil, tofu, mushrooms, garlic, and ginger to the hot pan. Stir and cook until you can smell the garlic. Be careful to not break up the tofu too badly.
Add the hard vegetables and stir and cook until the vegetables are getting crisp-tender, about 5-8 minutes.
Add the greens, stir and cook for another minute or two.
Add the sauce (whisk it up before adding it), mix and let it come to a boil. Turn the heat down to simmer and cook for a minute until it thickens.
Add the noodles and mix well again. Cook until the noodles are hot, a few minutes. Taste for seasoning and add salt and pepper to taste. Serve.
** A note about wrapping the tofu. Use a kitchen towel that does not have loops like a bath towel. Nice and smooth is the best, like a flour sack. Drain the tofu and firmly wrap it in the towel. Place it in the fridge overnight. In the morning, the towel will have absorbed a lot of the excess water that is in the tofu. You can leave it wrapped for 2-3 days. Alternately, you can use a Tofu Xpress for pressing the tofu, but the gadget is costly.
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