Chinese Barbecued Tofu with Sesame Noodles (Foodservice)

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3⁄4 cups
Soy sauce, regular or lite (Marinade)
3⁄4 cups
Hoisin sauce (Marinade)
6 tablespoons
Oyster sauce (Marinade)
6 tablespoons
Sherry wine or beer (Marinade)
3 tablespoons
Brown sugar, firmly packed (Marinade)
9 cloves
Garlic, crushed (Marinade)
1 1⁄2 teaspoon
Five spice seasoning (Marinade)
11 pounds
Tofu, firm or extra firm (Marinade)
Water as needed (Sesame Noodles)
1 1⁄8 cup
Soy sauce, regular or lite (Sesame Noodles)
6 tablespoons
Sesame oil (Sesame Noodles)
2 tablespoons
Granulated sugar (Sesame Noodles)
1 1⁄2 pound
Carrots, bias cut (Sesame Noodles)
18 units
Green onion tops, chopped (Sesame Noodles)
8 units
Cucumbers, peeled and seeded (Sesame Noodles)

Instructions for Chinese Barbecued Tofu with Sesame Noodles (Foodservice)

Combine soy sauce, hoi sin sauce, oyster sauce, sherry or beer, brown sugar, garlic and five spice for marinade. Set aside.

Slice each 10-ounce brick of tofu into eight ½ -inch portions. Dry thoroughly between several layers of paper towels. Heat a non-stick skillet and brown tofu on both sides using a small amount of oil. Remove from skillet. Cool slightly. Cover with Chinese Barbecue Sauce and marinate 30 minutes to 2 hours.

Charbroil tofu over hot coals until browned on both sides. Baste tofu several times.

Cook egg noodles in simmering water 2 to 4 minutes or to al dente state. Drain and cold shock to stop cooking. Drain well. Season with soy sauce, sugar and sesame oil. Toss with assorted vegetables.

Serve noodles at room temperature with barbecued tofu. Garnish with onion brushes, carrot curls and cucumber fans, if desired.

*Garnishes: green onion brushes, carrot curls, Cucumber fans (as needed)