Veggie chow fun
Yeung Man Cooking · ♥ 20.8K likes · 593K views · 11 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 pieces garlic
- ginger
- 60 g broccolini
- 2 sticks green onion
- 1 whole king oyster mushroom
- ¼ lb extra-firm tofu
Finely chop the garlic and ginger; cut the broccolini and green onion into bite-sized pieces; roughly slice the mushroom; pat the tofu dry and slice thinly; slice the onion.
- ½ whole onion
- 120 g thick rice noodles
Cook the noodles for half the package time, here 3 minutes, stirring occasionally so they do not stick. Strain and set aside.
For the sauce, stir the potato starch into the water to dissolve, then add rice vinegar, soy sauce, dark soy sauce and hoisin sauce and stir.
- ½ tbsp potato starch
- ¼ cup water
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp hoisin sauce
- avocado oil
- salt
- pepper
Heat a non-stick pan over medium heat with a drizzle of avocado oil. Sear the tofu 2 to 3 minutes per side, season with salt and pepper, and set aside.
- 2 tbsp chili oil
Over medium heat add 2 tablespoons chili oil, the onion, garlic and ginger; saute 2 to 3 minutes.
Add broccolini and green onion, saute 1 to 2 minutes; add the mushroom, saute 1 to 2 minutes.
- ½ cup bean sprouts
Add the bean sprouts and saute another minute. Return the tofu, stir well and plate.