WATERCRESS (for four)
12 ounces medium firm tofu, drained
2 rice noodle sheets, cut into ½ inch wide strips (about 1 pound) or 12 ounces dry, flat rice noodles
2 teaspoons sesame oil
4 tablespoons vegetable oil
2 tablespoons gingerroot, peeled and cut into thin strips
2 medium onions, peeled, cut in half and sliced into thin half moons
2 tablespoons minced garlic
12 ounces watercress, roughly chopped
ground white pepper
For the sauce:
2 tablespoons vegetable broth or water
½ cup light soy sauce
4 teaspoons Shaoxing wine
4 teaspoons chinkiang vinegar or rice vinegar
2 teaspoons granulated sugar
1 teaspoon kosher salt
1. Wrap tofu in paper towel and pat dry; repeat 2 or 3 times to remove excess moisture. Dice tofu into bite sized cubes and transfer to a ziplock bag or plastic container. In a small bowl, whisk together the sauce ingredients; add half of the sauce to the tofu and set the other half aside. Seal the ziplock and massage the tofu cubes until they are evenly coated. Marinate for 20 to 30 minutes.
2. Meanwhile, if you are using dried noodles, bring a pot of water to a boil and add your noodles. Turn the heat off and cover for a few minutes, until the noodles are tender but still yielding a little crunch at the center. If you have instructions on the package, follow those. Drain, add sesame oil and toss lightly. This step is to prevent the noodles from getting sticky. Set aside. (If you are using fresh chow fun noodles, this step is not necessary.)
3. In a large wok or pan over high heat, add vegetable oil and when the oil is hot, add ginger and onions and stir fry for 3 to 4 minutes, until the onions are translucent. Add the garlic and watercress and cook for 2 minutes, until wilted. Add the noodles and reserved sauce and toss well until noodles are evenly coated. Add the tofu and gently toss, being careful not to scramble the tofu.
4. Turn the heat off, transfer to a platter and top with scallions and a little ground pepper.
NOTE: Tofu chow fun will keep refrigerated for 2 to 3 days.
from Pickled Plum.com