Crispy Panko Tofu with Udon Noodles and Mushrooms

Method

1. Bring a saucepan of water to a boil. Add the udon noodles and cook until tender, about 5 minutes. Drain and toss with 1 teaspoon of canola oil.
2. Place the panko in a large resealable plastic bag and crush into fine crumbs. In a shallow bowl, gently toss the tofu pieces with the egg yolk. Transfer the tofu to the bag and shake to coat evenly with the panko.
3. Heat the remaining 1/2 cup of canola oil in a wok until it begins to smoke. Add the tofu and stir-fry over high heat until golden and crisp, about 2 to 3 minutes. Use a slotted spoon to transfer the tofu to a plate lined with paper towels.
4. Pour off all but 1/4 cup of the oil from the wok and return it to high heat. Add the sliced mushrooms and stir-fry until lightly browned, about 3 minutes. Add the ginger, garlic, and bok choy, and stir-fry for another 5 minutes.
5. Add the cooked udon noodles along with the oyster sauce and hoisin sauce. Stir-fry for 2 minutes. Add the crispy tofu and toss gently to combine. Transfer to a serving bowl and serve immediately.