YIELD: 24 servings
8 oz. soy sauce
2 oz. sambal
2 oz. sesame oil
5 oz. mirin or sake
2 lbs. tofu, cut into medium dice
1 lb. vermicelli cellophane noodles (mung bean thread), fresh Hong Kong noodles, or flat Thai rice noodles (Banh Pho)
2 oz. soy oil
1/4 lb. shiitake mushrooms 11/4 lbs. onions, julienned 1 oz. ginger, finely chopped 1 oz. garlic, finely chopped
3/4 lb. carrots, finely julienned
3/4 lb. celery, finely sliced on bias
1/2 lb. small broccoli florets, lightly steamed 1 small cabbage head, thinly sliced 6 oz. scallions, thinly sliced on bias 2 Tbsps. sesame oil
- FOR THE SAUCE: Mix all sauce ingredients together in a bowl. Remove one cup and pour over diced tofu; marinate for 30 minutes. Reserve remaining sauce.
- FOR THE NOODLES: Prepare according to directions. Rinse with cold water and hold until ready to add to stir fry. If desired, cut noodles into 4-in. pieces.
- FOR THE STIR-FRY: Heat soy oil in wok or skillet. Stir fry mushrooms, onion, ginger and garlic. Add carrots and celery and continue to stir fry. Add broccoli, cabbage, scallions and tofu. Stir reserved sauce and pour into the wok. Taste for seasoning.
- TO SERVE: Finish noodles with drizzle of sesame oil. Serve topped with the stir-fried vegetables.
Recipe from Executive Chef Beth Collins, Ross School, East Hampton, NY. Photo from Julie Iden, Ross School.