Tofu and Mushroom Glass Noodles (冬菇豆腐粉絲煲)
Tofu and Mushroom Glass Noodles (冬菇豆腐粉絲煲)
Ingredients
For the Main Dish
- 1 cup dry shiitake mushrooms, rehydrated, stems removed, sliced
- 2 cups mixed mushrooms, sliced (e.g., cremini, oyster, enoki)
- 1 cup carrots, julienned or sliced thinly
- 1 cup snow peas, trimmed
- 1 block firm tofu, 14-ounce, pressed and cut into 1-inch squares
- 6 ounces glass noodles, made of 85% mung beans
- 3 cloves garlic, sliced
- 1 inch ginger, fresh, sliced
- 2 tablespoons oil, for sautéing and pan-frying, plus more as needed
For the Umami Sauce
- 1 1/2 cups reserved mushroom water, from soaking shiitake mushrooms
- 2 tablespoons cornstarch
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Place the dry shiitake mushrooms in a heatproof bowl and cover with hot water. Let them soak for at least 20 minutes, or until fully rehydrated and softened. Once rehydrated, squeeze out the soaking liquid, reserving 1 1/2 cups for the umami sauce. Remove and discard the tough stems from the mushrooms, then slice the caps.
⏱️ 20 min
- 2
While the mushrooms are soaking, prepare the umami sauce. In a medium bowl, combine the reserved mushroom water, cornstarch, oyster sauce, light soy sauce, dark soy sauce, granulated sugar, white pepper, and salt. Whisk thoroughly until well combined and the cornstarch is fully dissolved.
⏱️ 5 min
- 3
Pat the tofu very dry with paper towels to remove as much moisture as possible. Slice the tofu into 1-inch squares. Heat 2 tablespoons of oil in a large non-stick pan or wok over medium-high heat. Add the tofu in a single layer and pan-fry until golden brown and crispy on all sides, about 3-4 minutes per side. Remove the tofu from the pan and set aside.
⏱️ 10 min
- 4
Place the glass noodles in a large bowl and cover completely with room temperature water. Let the noodles soak for 20 minutes until they are pliable but still firm. Do not over-soak, or they will become mushy.
⏱️ 20 min
- 5
In a large pot or wok, add 1 tablespoon of oil over medium heat. Add the sliced garlic and ginger and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 6
Add the rehydrated and sliced shiitake mushrooms and the julienned carrots to the pot. Stir-fry for 2-3 minutes until the carrots start to soften slightly.
⏱️ 3 min
- 7
Add the mixed mushrooms and snow peas to the pot. Continue to stir-fry for another 2-3 minutes until the vegetables are vibrant and slightly tender-crisp.
⏱️ 3 min
- 8
Give the prepared umami sauce a quick whisk again to ensure the cornstarch is not settled. Pour the sauce into the pot with the vegetables. Bring the sauce to a gentle simmer, stirring constantly, until it thickens.
⏱️ 2 min
- 9
Drain the soaked glass noodles thoroughly. Add the pan-fried tofu and the drained glass noodles to the pot with the vegetables and sauce. Toss everything gently to combine, ensuring the noodles and tofu are well coated with the sauce.
⏱️ 3 min
- 10
Continue to cook the entire mixture for another 2 minutes, allowing the noodles to absorb some of the sauce and heat through. Taste and adjust seasoning if needed.
⏱️ 2 min
- 11
Serve immediately as a satisfying vegetarian main dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu and Mushroom Glass Noodles (冬菇豆腐粉絲煲)
For the Main Dish
- 1 cup dry shiitake mushrooms, rehydrated, stems removed, sliced
- 2 cups mixed mushrooms, sliced (e.g., cremini, oyster, enoki)
- 1 cup carrots, julienned or sliced thinly
- 1 cup snow peas, trimmed
- 1 block firm tofu, 14-ounce, pressed and cut into 1-inch squares
- 6 ounces glass noodles, made of 85% mung beans
- 3 cloves garlic, sliced
- 1 inch ginger, fresh, sliced
- 2 tablespoons oil, for sautéing and pan-frying, plus more as needed
For the Umami Sauce
- 1 1/2 cups reserved mushroom water, from soaking shiitake mushrooms
- 2 tablespoons cornstarch
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Place the dry shiitake mushrooms in a heatproof bowl and cover with hot water. Let them soak for at least 20 minutes, or until fully rehydrated and softened. Once rehydrated, squeeze out the soaking liquid, reserving 1 1/2 cups for the umami sauce. Remove and discard the tough stems from the mushrooms, then slice the caps.
⏱️ 20 min - 2
While the mushrooms are soaking, prepare the umami sauce. In a medium bowl, combine the reserved mushroom water, cornstarch, oyster sauce, light soy sauce, dark soy sauce, granulated sugar, white pepper, and salt. Whisk thoroughly until well combined and the cornstarch is fully dissolved.
⏱️ 5 min - 3
Pat the tofu very dry with paper towels to remove as much moisture as possible. Slice the tofu into 1-inch squares. Heat 2 tablespoons of oil in a large non-stick pan or wok over medium-high heat. Add the tofu in a single layer and pan-fry until golden brown and crispy on all sides, about 3-4 minutes per side. Remove the tofu from the pan and set aside.
⏱️ 10 min - 4
Place the glass noodles in a large bowl and cover completely with room temperature water. Let the noodles soak for 20 minutes until they are pliable but still firm. Do not over-soak, or they will become mushy.
⏱️ 20 min - 5
In a large pot or wok, add 1 tablespoon of oil over medium heat. Add the sliced garlic and ginger and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 6
Add the rehydrated and sliced shiitake mushrooms and the julienned carrots to the pot. Stir-fry for 2-3 minutes until the carrots start to soften slightly.
⏱️ 3 min - 7
Add the mixed mushrooms and snow peas to the pot. Continue to stir-fry for another 2-3 minutes until the vegetables are vibrant and slightly tender-crisp.
⏱️ 3 min - 8
Give the prepared umami sauce a quick whisk again to ensure the cornstarch is not settled. Pour the sauce into the pot with the vegetables. Bring the sauce to a gentle simmer, stirring constantly, until it thickens.
⏱️ 2 min - 9
Drain the soaked glass noodles thoroughly. Add the pan-fried tofu and the drained glass noodles to the pot with the vegetables and sauce. Toss everything gently to combine, ensuring the noodles and tofu are well coated with the sauce.
⏱️ 3 min - 10
Continue to cook the entire mixture for another 2 minutes, allowing the noodles to absorb some of the sauce and heat through. Taste and adjust seasoning if needed.
⏱️ 2 min - 11
Serve immediately as a satisfying vegetarian main dish.
⏱️ 1 min