Vegetarian Shanghai Noodles with Tofu
Vegetarian Shanghai Noodles with Tofu
Ingredients
For the Tofu
- 14 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or dried
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups napa cabbage, chopped
- 1 cup carrots, julienned
- 1 cup shiitake mushrooms, sliced
- 1/2 cup green onions, sliced, for garnish
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- 1
Press the extra-firm tofu for at least 30 minutes to remove excess water. Once pressed, cut the tofu into 1/2-inch cubes.
⏱️ 30 min
- 2
In a medium bowl, combine the cubed tofu with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss gently to coat the tofu evenly. Set aside.
⏱️ 5 min
- 3
Prepare the sauce by whisking together 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 1/4 teaspoon of white pepper, 1 teaspoon of cornstarch, and 2 tablespoons of water in a small bowl. Set aside.
⏱️ 5 min
- 4
Cook the Shanghai noodles according to package directions. For fresh noodles, this usually involves boiling for 2-3 minutes until al dente. For dried noodles, follow the specific instructions. Drain the noodles and rinse with cold water to prevent sticking. Toss with a tiny bit of vegetable oil if desired.
⏱️ 5 min•🌡️ 212
- 5
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the coated tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the wok and set aside.
⏱️ 7 min
- 6
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 7
Add the chopped napa cabbage, julienned carrots, and sliced shiitake mushrooms to the wok. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min
- 8
Add the cooked noodles and the reserved crispy tofu to the wok with the vegetables. Pour the prepared sauce over everything.
⏱️ 2 min
- 9
Toss everything together for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through. If the sauce seems too thick, add a tablespoon of water.
⏱️ 2 min
- 10
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetarian Shanghai Noodles with Tofu
Ingredients
For the Tofu
- 14 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or dried
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups napa cabbage, chopped
- 1 cup carrots, julienned
- 1 cup shiitake mushrooms, sliced
- 1/2 cup green onions, sliced, for garnish
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- 1
Press the extra-firm tofu for at least 30 minutes to remove excess water. Once pressed, cut the tofu into 1/2-inch cubes.
⏱️ 30 min - 2
In a medium bowl, combine the cubed tofu with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss gently to coat the tofu evenly. Set aside.
⏱️ 5 min - 3
Prepare the sauce by whisking together 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 1/4 teaspoon of white pepper, 1 teaspoon of cornstarch, and 2 tablespoons of water in a small bowl. Set aside.
⏱️ 5 min - 4
Cook the Shanghai noodles according to package directions. For fresh noodles, this usually involves boiling for 2-3 minutes until al dente. For dried noodles, follow the specific instructions. Drain the noodles and rinse with cold water to prevent sticking. Toss with a tiny bit of vegetable oil if desired.
⏱️ 5 min•🌡️ 212 - 5
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the coated tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the wok and set aside.
⏱️ 7 min - 6
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 7
Add the chopped napa cabbage, julienned carrots, and sliced shiitake mushrooms to the wok. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 8
Add the cooked noodles and the reserved crispy tofu to the wok with the vegetables. Pour the prepared sauce over everything.
⏱️ 2 min - 9
Toss everything together for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through. If the sauce seems too thick, add a tablespoon of water.
⏱️ 2 min - 10
Serve immediately, garnished with sliced green onions.
⏱️ 1 min