Chinese · Dinner
Braised Tofu and Mushroom Noodles
Braised Tofu and Mushroom Noodles pairs pan-fried firm tofu with shiitake and wood ear mushrooms simmered in a soy, ginger and Shaoxing wine broth thickened lightly with cornstarch, tossed with wheat noodles and scallion. The braise leans savoury and glossy, finished with sesame oil for a nutty aroma.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
22.4gProtein
16.2gFat
63.1gCarbs
6.9gSugar
6.8gFiber
1580mgSodium
0mgChol
2.4gSat Fat
680mgPotassium
210mgCalcium
4.8mgIron
0mcgVitamin B12
3.2mgVitamin C
vegan
vegetarian
high-fiber
rich-umami
hidden-gems
vegan
Instructions
1
Prep
Press tofu under a plate for 10 minutes until compact. Cube it, slice shiitake, and soak wood ear mushroom in warm water for 10 minutes until pliable.
2
Sear
Heat vegetable oil in a wok over medium-high heat for 1 minute. Fry tofu cubes for 3 to 4 minutes, turning occasionally, until golden and firm on all sides.
3
Sauté
Push tofu aside, add garlic, ginger, and scallion whites to the wok over medium heat for 30 seconds until fragrant and translucent at the edges.
4
Braise
Add shiitake, wood ear mushroom, soy sauce, shaoxing wine, vegetable stock, and sugar-white to the wok; simmer for 8 minutes over medium heat until mushrooms soften and liquid reduces by a third.
5
Reduce
Meanwhile, cook wheat noodles in boiling water for 4 to 5 minutes until tender. Stir cornstarch slurry into braise over medium-low heat for 1 to 2 minutes until glossy and thickened.
6
Plate
Transfer noodles and tofu to a bowl. Drizzle sesame oil, scatter scallion greens and white pepper on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g firm tofu
- 80g80g fresh shiitake mushroom
- 10g10g dried wood ear mushroom
- 150g150g wheat noodles, dry weight before cooking
- 2 tbsp2 tbsp vegetable oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 3 tbsp3 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 240ml240ml vegetable stock
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp cornstarch
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp white pepper
