Chinese Barbecued Tofu With Sesame Noodles

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Chinese Barbecued Tofu With Sesame Noodles

Chinese Barbecued Tofu With Sesame Noodles
Servings 6


  • 7 tablespoons soy sauce divided
  • 3 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sherry wine or beer
  • 2 teaspoons firmly packed brown sugar
  • 2 clove garlic crushed
  • 1/2 teaspoon five-spice seasoning
  • 2 3/4 pounds firm or extra-firm tofu sliced ½-inch thick and drained
  • 2 tablespoons soybean oil
  • 8 ounces Chinese egg


  • Combine 3 tablespoons soy sauce, hoisin sauce, oyster sauce, sherry, brown sugar, garlic and five-spice seasoning in a small bowl; mix well and set aside.

    Dry tofu slices thoroughly between several layers of paper towels. Heat a nonstick skillet and brown tofu on both sides using a small amount of soybean oil. Remove tofu from skillet. Cool slightly. Marinate in sauce mixture for 30 minutes or up to 2 hours.

    Preheat grill.

    Grill tofu until browned on both sides; basting frequently with sauce. Cook egg noodles according to package directions. Drain and pour cold water over noodles to stop cooking; drain well. Season noodles with remaining ¼ cup soy sauce, sesame oil and sugar. Toss with carrots, green onions and cucumbers. Garnish with green onion fans, carrot curls and cucumber fans, if desired.

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