Pan-fried cheung fun with smoked tofu and broccolini
Yeung Man Cooking · ♥ 4.5K likes · 105.2K views · 7 min video
Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 250 g fresh chun fun
- 75 g bean sprouts
- 2 tsp white sesame seeds
- 75 g smoked tofu
Pat dry 75 g smoked tofu and slice it widthways.
- garlic chives
- 50 g broccolini
Chop the garlic chives to about the length of the tofu slices; chop 50 g broccolini into bite-sized pieces.
Slice the fresh rice noodle rolls into about 2-inch lengths and gently separate them; if cold from the fridge, microwave about 30 seconds or leave at room temperature a few hours first.
Preparing the fresh rice noodle rolls
- 1½ tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp plant-based oyster sauce
- 1 small piece garlic
Stir together 1.5 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp plant-based oyster sauce, a small piece of grated garlic, a splash of toasted sesame oil, 1/4 tsp cayenne and a couple tablespoons of water; set aside.
- toasted sesame oil
- ¼ tsp cayenne pepper
- 2 tbsp water
- 1 tsp avocado oil
In a non-stick pan over medium heat, saute the tofu and broccolini in 1 tsp avocado oil a few minutes until they take some color; set aside.
- 1 tbsp chili oil
Add 1 tbsp chili oil and the noodles; let them sear a few minutes without moving, toss, then sear another couple of minutes.
Add the garlic chives, bean sprouts, tofu, broccolini and sauce; saute about a minute until the sauce is mostly absorbed.
Bringing it together