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 ?-inch thick and drained
2 tablespoons soybean oil
8 ounces Chinese egg noodles
1 tablespoon sesame oil
1 1/2 teaspoons sugar
1 1/2 cups diagonally sliced carrots
1/2 cup chopped green onions
2 small cucumbers, peeled, seeded and sliced
1.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.
2.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.
4.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 ? 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.