Tofu and Shiitake Chow Fun

Chow fun is a noodle dish that is usually made with big wide rice noodles. Unfortunately I was out of those, so my picture has skinny rice noodles instead. 🙂 The good news is the taste the same. If you can get your hands on the wide ones, use those, but if not, these regular sized noodles from the grocery store work too.

I love everything about this dish. The noodles are a great chewy texture and absorb the flavorful sauce. I used shiitake mushrooms for extra mushroom flavor, as well as bok choy, scallions and bean sprouts in this dish (mung bean sprouts, not sprouts for sandwiches/salads like alfalfa). This comes together quickly and as with a lot of my Asian recipes, it uses basic Asian sauces that you can buy at any supermarket.

Tofu and Shiitake Chow Fun

Chewy rice noodles, tofu, shitakes, bok choy, and bean sprouts cooked in a savory ginger garlic sauce

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Lunch, Main Course

Servings 4 servings

Ingredients

  

1x2x3x

• 1 package shiitake (or brown) mushrooms sliced
• 1 block firm tofu cut into cubes
• 4 cups chopped bok choy
• 4 scallions sliced into 2 inch segments
• 4 garlic cloves minced
• 2 tbsp ginger chopped
• 8 oz bean sprouts mung bean sprouts
• 12 oz wide rice noodles

For the sauce:

• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 2 tbsp Chinese soy vinegar (or rice vinegar) see my favorite items page
• 2 tbsp oyster sauce

Instructions

 

• Combine the sauce ingredients and mix well.
• Heat 2 tbsp oil in a non stick skillet over medium and fry the cubes of tofu until browned on both sides, then set aside.
• Heat a pot of water to boiling and cook the rice noodles according to the package, then drain and rinse under cold water and toss with a little sesame oil to prevent sticking.
• Heat a wok or a deep non stick skillet over high heat with 1 tbsp oil. Add the mushrooms and a pinch of salt and cook until they release all their water and begin to brown. Add the bok choy, ginger, garlic, scallions, bean sprouts and reserved tofu along with the sauce mixture and reduce heat to medium. Add the noodles and toss it all while simmering until the food is heated through and the sauce has thickened a bit onto the noodles.
• Serve hot with chili crisp on the side.

Keyword Asian, Lunch, Main Dish

Tried this recipe?Let us know how it was!