Tofu Shrimp Noodles

10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #17634

February 27, 2015



"It looks time consuming because of the long list of ingredients, but it is actually a very fast reci[pe to make."

Original is 4 servings

Nutritional

  • Serving Size: 1 (488.7 g)
  • Calories 672.7
  • Total Fat - 12.7 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 148 mg
  • Sodium - 1544.3 mg
  • Total Carbohydrate - 91 g
  • Dietary Fiber - 3.2 g
  • Sugars - 9.1 g
  • Protein - 31 g
  • Calcium - 538.7 mg
  • Iron - 7.5 mg
  • Vitamin C - 18.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Soak the noodles in lukewarm water until they’re very pliable but not fully soft, about 20 minutes. Drain them well.

Step 2

Heat oil in a wok to 350°F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

Step 3

Add tofu slices and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried.

Step 4

Combine wine, stock, soy sauce, bean sauce, sugar, sesame oil and remaining 2 teaspoons corn starch in a small bowl and whisk to combine. Set aside.

Step 5

Return wok to high heat until lightly smoking. Add onions and pepper and cook, stirring and tossing frequently; add garlic, ginger and cook, tossing constantly, until fragrant, about 30 seconds.

Step 6

Add shrimp and cook until barely pink. Add drained noddles and sauce. Stir-fry briefly, then transfer it all to a plate, sprinkle with chopped basil.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use extra-firm tofu for this recipe, as it will hold its shape better when fried.
  • If you don't have Xiaoshing wine or dry sherry, you can substitute with any other dry white wine.

  • Substitute vegetable oil with olive oil. The benefit of this substitution is that olive oil is a healthier option than vegetable oil. It is also a more flavorful oil, which can add a nice depth of flavor to the dish.
  • Substitute black bean sauce with hoisin sauce. The benefit of this substitution is that hoisin sauce is a bit sweeter than black bean sauce, which can add a nice balance of sweetness to the dish. Additionally, hoisin sauce is much easier to find in most grocery stores than black bean sauce.

Vegan Tofu Noodles Replace the shrimp with extra-firm tofu, cut into 1/2- by 2- by 1-inch slabs. Fry the tofu in the same way as the shrimp, but cook for about 6 minutes until evenly pale golden and crisp all over. Follow the remaining instructions as written.



Coconut Rice - This fragrant side dish is a great complement to the savory flavors of the Tofu Shrimp Noodles. The sweetness of the coconut rice helps to balance out the spiciness of the dish and adds a unique texture.


Vegetable Spring Rolls: These light and crunchy vegetable spring rolls are a perfect accompaniment to the Tofu Shrimp Noodles. The contrast between the savory noodles and the fresh vegetables in the spring rolls provides an interesting combination of flavors. The mildness of the vegetables also helps to balance out the spiciness of the dish.




FAQ

Q: What type of oil should I use for this recipe?

A: You can use either vegetable oil or peanut oil for this recipe. 1 1/2 quarts of oil is needed for the recipe.



Q: How long should I cook the recipe?

A: Depending on the type of dish you are making, cooking times will vary. However, most recipes will take between 15-30 minutes to cook.

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Fun facts:

Tofu was first invented in China over 2000 years ago, and was originally made from soybeans, salt, and nigari, a natural coagulant derived from sea water.

The vodka used in this recipe is a traditional Russian ingredient, and was made famous by the Russian author Fyodor Dostoevsky, who wrote about it in his novel Crime and Punishment.