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Crispy Tofu With Noodles

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7 ounces dried udon noodles

1/2 cup plus 1 teaspoon canola oil

1 cup panko (Japanese bread crumbs)

6 ounces firm tofu, cut into 1-inch squares

1 egg yolk

3/4 pound mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced

1 tablespoon minced fresh ginger

1 garlic clove, minced

3/4 pound baby bok choy, cut into 3/4-inch pieces

2 tablespoons oyster sauce

1 1/2 tablespoons hoisin sauce

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