Tofu and Shiitake Chow Fun
Chewy rice noodles, tofu, shitakes, bok choy, and bean sprouts cooked in a savory ginger garlic sauce
Ingredients
- 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.
Tried this recipe?Let us know how it was!