Chinese Barbecued Tofu with Sesame Noodles

Ingredients

 * marinade:
 * 3/4 cup soy sauce, regular or lite
 * 3/4 cup hoi sin sauce
 * 6 tbsp oyster sauce
 * 6 tbsp sherry wine or beer
 * 3 tbsp brown sugar, firmly packed
 * 9 cloves garlic, crushed
 * 1 1/2 tsp five spice seasoning
 * 11 lbs tofu, firm or extra firm
 * soy oil as needed
 * sesame noodles:
 * 2 lbs Chinese egg noodles
 * water as needed
 * 1 cup plus 2 tbsp soy sauce, regular or lite
 * 6 tbsp sesame oil
 * 2 tbsp granulated sugar
 * 1 1/2 lbs carrots, bias cut
 * 18 green onion tops, chopped
 * 8 cucumbers, peeled and seeded
 * garnishes: green onion brushes, carrot curls, cucumber fans

Directions

 * 1) Combine soy sauce, hoi sin sauce, oyster sauce, sherry or beer, brown sugar, garlic and five spice for marinade. Set aside.
 * 2) Slice each 10-ounce brick of tofu into eight ½ -inch portions. Dry thoroughly between several layers of paper towels.
 * 3) Heat a non-stick skillet and brown tofu on both sides using a small amount of oil.
 * 4) Remove from skillet. Cool slightly.
 * 5) Cover with Chinese Barbecue Sauce and marinate 30 minutes to 2 hours.
 * 6) Charbroil tofu over hot coals until browned on both sides. Baste tofu several times.
 * 7) Cook egg noodles in simmering water 2 to 4 minutes or to al dente state. Drain and cold shock to stop cooking. Drain well.
 * 8) Season with soy sauce, Sugar and sesame oil.
 * 9) Toss with assorted vegetables.
 * 10) Serve noodles at room temperature with barbecued tofu. Garnish with Onion brushes, carrot curls and cucumber fans, if desired.

Recipe from United Soybean Board