Tofu and Mushroom Glass Noodles
Tofu and Mushroom Glass Noodles — a cozy vegetarian noodle dish packed with umami flavour and fresh veggies.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 serving glass noodles
- 200 g medium-firm tofu
- 100 g snap peas
- 50 g carrots, sliced
- 2 dried shiitake mushrooms, rehydrated and sliced
- 50 g shimeiji mushrooms
- 1 king oyster mushroom, sliced
- 2 slices ginger
- 2 cloves garlic, sliced
- 1 cup reserved mushroom water (from soaking dried shiitake mushrooms)
- 1 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper powder
- 1/4 tsp salt
Instructions
- 1
Rinse and soak the dried shiitake mushrooms in 1 cup of room temperature water overnight. If you’re short on time, soak them in hot water for 20 minutes until plump and rehydrated. Then slice the mushrooms.
- 2
Soak the glass noodles in warm water for 20 minutes until softened. Once ready, cut them in half to make them easier to eat later.
- 3
Heat some oil in a pan over medium-high heat. Pan-fry the tofu slices for 5 to 7 minutes on each side until golden brown. Set aside.
- 4
In a pot, heat some oil over medium-high heat. Add the garlic and ginger, stir-fry for about 30 seconds until fragrant.
- 5
Add the dried shiitake mushrooms and carrots, stir-fry for another 30 seconds.
- 6
Add all the other mushrooms and snap peas, then stir-fry for 30 seconds more.
- 7
Pour in the umami sauce mixture, then add the tofu and glass noodles. Cover with a lid and cook for 2 minutes. Serve and enjoy!