• 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

Directions Edit

  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

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