Ingredients
-
-
1 tablespoon hoisin sauce
-
1 tablespoon soy sauce
-
1 tablespoon dry sherry
-
2 tablespoons vegetarian oyster sauce
-
2 tablespoons water
-
1 teaspoon sesame oil
-
1 teaspoon sugar
-
2 teaspoons cornstarch
-
-
1 teaspoon cornstarch
-
2 teaspoons dry sherry
-
2 teaspoons soy sauce
-
1 teaspoon Chinese chili sauce
-
2 teaspoons water
-
1 cup baked tofu, diced
-
2 tablespoons peanut oil or 2 tablespoons sesame oil, mixed
-
1 tablespoon sesame oil, mixed
-
1 teaspoon fresh minced ginger
-
2 garlic cloves, minced
-
1/4 large red onion, minced
-
4 ounces bamboo shoots, diced
-
4 ounces water chestnuts, diced
-
1 (8 ounce) package cellophane noodles
-
1 head iceberg lettuce or 1 bunch green leaf lettuce
-
-
1 teaspoon rice vinegar
-
1 teaspoon soy sauce
-
2 green onions, minced
Instructions
- Mix the cooking sauce in a bowl and set aside.
- For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
- In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
- Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
- Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).
- Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.