Tofu Stir-Fry

• 14 oz fresh firm tofu
• 1 pkg (1 lb) fresh Chinese egg noodles
• 1 tbsp sesame oil
• 2 cloves garlic, crushed
• 2 None fresh small red Thai chili peppers, thinly sliced
• 1 None red onion, cut into wedges
• 1 None red pepper, coarsely chopped
• 5 oz green beans, halved
• 7 oz cremini mushrooms, halved
• 4 None green onions, thinly sliced
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar

1. Preheat the oven to 425u0b0F. Line a baking pan with parchment paper.
2. Press the tofu between two cutting boards, placing a weight on top. Elevate the boards slightly to allow the tofu liquid to drain away. Let stand for 20 mins. Cut the tofu into 3/4-inch cubes. Place the tofu on prepared pan. Bake for about 25 mins or until lightly browned.
3. Meanwhile, place the noodles in a large heatproof bowl; cover with boiling water. Separate with a fork and drain. Cover to keep warm.
4. Heat the oil in a wok on high heat. Stir-fry the garlic, chili pepper and red onion until the onion softens. Add the pepper and stir-fry for 2 mins. Add the beans and mushrooms and stir-fry until the vegetables are just tender. Add the tofu, green onion, sauces and sugar and stir-fry until the sauce thickens slightly. Add the noodles and stir-fry until heated through.

fresh chinese egg noodles, sesame oil, garlic, chili peppers, red onion, red pepper, green beans, cremini mushrooms, green onions, soy sauce, oyster sauce, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/37398 (may not work)