Notes: These are supposed to be like those served at P.F. Changs. I forgot to cook the cellophane noodles ahead of time so we didn’t include those.

Ingredients:

Servings: 4

Cooking Sauce

1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Marinade

1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon Chinese chili sauce
2 teaspoons water
1 cup baked tofu, diced
2 tablespoons peanut oil or 2 tablespoons sesame oil, mixed
1 tablespoon sesame oil, mixed
1 teaspoon fresh minced ginger
2 garlic cloves, minced
2 green onions, minced
1/4 large red onion, minced
4 ounces bamboo shoots, diced
4 ounces water chestnuts, diced
1 (8 ounce) package cellophane noodles
1 head iceberg lettuce or 1 bunch green leaf lettuce

Spicy Sauce (Optional)

1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon dry mustard (e.g., Coleman’s)
1 tablespoon water
1 teaspoon Chinese chili sauce

Directions:

1. Mix the cooking sauce in a bowl and set aside.
2. For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
3. In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
4. Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
5. Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).
6. Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.