Tofu Mushroom Glass Noodles (冬菇豆腐粉絲煲)
Tofu Mushroom Glass Noodles (冬菇豆腐粉絲煲)
Ingredients
For the Mushrooms and Tofu
- 1/2 cup dried shiitake mushrooms, rehydrated, soaking liquid reserved
- 2 king oyster mushrooms, sliced
- 1 cup mixed fresh mushrooms, such as shimeji or oyster mushrooms
- 1 pound firm tofu, pressed dry, sliced into 1-inch squares
For the Noodles and Vegetables
- 8 ounces mung bean glass noodles, specifically 85% mung bean noodles
- 1 carrot, sliced into thin rounds or julienned
- 1 cup snow peas, trimmed
For the Aromatics
- 3 cloves garlic, thinly sliced
- 1 inch ginger, thinly sliced
For the Umami Sauce
- 1 cup reserved mushroom soaking liquid
- 1 tablespoon 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
- 2 tablespoons cooking oil
Instructions
- 1
Rehydrate the dried shiitake mushrooms by placing them in a bowl and covering them with 1 1/2 cups of hot water. Let them soak for at least 20 minutes, or until softened. Once rehydrated, remove the mushrooms, squeeze out excess water, and slice them. Reserve 1 cup of the mushroom soaking liquid for the sauce.
⏱️ 20 min
- 2
While the mushrooms are soaking, prepare the tofu. Press excess water out of the firm tofu by wrapping it in paper towels or a clean kitchen towel and placing a heavy object on top for 15-20 minutes. Slice the pressed tofu into 1-inch square pieces.
⏱️ 10 min
- 3
In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add the sliced tofu and pan-fry until golden brown and crispy on all sides, about 3-4 minutes per side. Remove the tofu from the skillet and set aside.
⏱️ 15 min
- 4
Soak the mung bean glass noodles in a large bowl of hot water for 20 minutes, or until softened and pliable. Drain well and set aside.
⏱️ 20 min
- 5
Prepare the umami sauce: In a medium bowl, whisk together the reserved 1 cup of mushroom soaking liquid, cornstarch, oyster sauce, light soy sauce, dark soy sauce, granulated sugar, white pepper, and salt until well combined and the cornstarch is fully dissolved.
⏱️ 5 min
- 6
In the same skillet or wok used for the tofu, add the remaining 1 tablespoon of cooking oil and heat over medium-high heat. Add the sliced garlic and ginger and sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 7
Add the sliced rehydrated shiitake mushrooms and sliced carrots to the skillet. Stir-fry for 1 minute. Then, add the king oyster mushrooms, mixed fresh mushrooms, and snow peas. Continue to stir-fry for another 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 8
Pour the prepared umami sauce into the skillet with the vegetables and mushrooms. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
⏱️ 2 min
- 9
Add the pan-fried tofu and the drained glass noodles to the skillet. Toss gently to combine all ingredients and ensure the noodles are evenly coated with the sauce.
⏱️ 2 min
- 10
Cover the skillet and cook for 2 minutes, allowing all ingredients to heat through and the noodles to absorb the savory sauce. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu Mushroom Glass Noodles (冬菇豆腐粉絲煲)
Ingredients
For the Mushrooms and Tofu
- 1/2 cup dried shiitake mushrooms, rehydrated, soaking liquid reserved
- 2 king oyster mushrooms, sliced
- 1 cup mixed fresh mushrooms, such as shimeji or oyster mushrooms
- 1 pound firm tofu, pressed dry, sliced into 1-inch squares
For the Noodles and Vegetables
- 8 ounces mung bean glass noodles, specifically 85% mung bean noodles
- 1 carrot, sliced into thin rounds or julienned
- 1 cup snow peas, trimmed
For the Aromatics
- 3 cloves garlic, thinly sliced
- 1 inch ginger, thinly sliced
For the Umami Sauce
- 1 cup reserved mushroom soaking liquid
- 1 tablespoon 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
- 2 tablespoons cooking oil
Instructions
- 1
Rehydrate the dried shiitake mushrooms by placing them in a bowl and covering them with 1 1/2 cups of hot water. Let them soak for at least 20 minutes, or until softened. Once rehydrated, remove the mushrooms, squeeze out excess water, and slice them. Reserve 1 cup of the mushroom soaking liquid for the sauce.
⏱️ 20 min - 2
While the mushrooms are soaking, prepare the tofu. Press excess water out of the firm tofu by wrapping it in paper towels or a clean kitchen towel and placing a heavy object on top for 15-20 minutes. Slice the pressed tofu into 1-inch square pieces.
⏱️ 10 min - 3
In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add the sliced tofu and pan-fry until golden brown and crispy on all sides, about 3-4 minutes per side. Remove the tofu from the skillet and set aside.
⏱️ 15 min - 4
Soak the mung bean glass noodles in a large bowl of hot water for 20 minutes, or until softened and pliable. Drain well and set aside.
⏱️ 20 min - 5
Prepare the umami sauce: In a medium bowl, whisk together the reserved 1 cup of mushroom soaking liquid, cornstarch, oyster sauce, light soy sauce, dark soy sauce, granulated sugar, white pepper, and salt until well combined and the cornstarch is fully dissolved.
⏱️ 5 min - 6
In the same skillet or wok used for the tofu, add the remaining 1 tablespoon of cooking oil and heat over medium-high heat. Add the sliced garlic and ginger and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 7
Add the sliced rehydrated shiitake mushrooms and sliced carrots to the skillet. Stir-fry for 1 minute. Then, add the king oyster mushrooms, mixed fresh mushrooms, and snow peas. Continue to stir-fry for another 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min - 8
Pour the prepared umami sauce into the skillet with the vegetables and mushrooms. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
⏱️ 2 min - 9
Add the pan-fried tofu and the drained glass noodles to the skillet. Toss gently to combine all ingredients and ensure the noodles are evenly coated with the sauce.
⏱️ 2 min - 10
Cover the skillet and cook for 2 minutes, allowing all ingredients to heat through and the noodles to absorb the savory sauce. Serve immediately.
⏱️ 2 min