Fried Vermicelli with Smoked Tofu and Shiitake
Fried Vermicelli with Smoked Tofu and Shiitake
Ingredients
- 200 g dried vermicelli noodles
- 2 garlic, cloves
- 1 onion, medium-sized
- 3 bird's eye chili
- 200 g smoked tofu
- 100 g fresh shiitake
- 80 g garlic chives
- 100 g bean sprouts
- 3 tablespoons soy sauce
- 2 tablespoons vegan oyster sauce
- 2 tablespoons oil, as needed for frying
Instructions
- 1
Soak the vermicelli noodles in a bowl of water for 15 minutes. While the noodles are soaking, prepare the other ingredients. Mince the garlic and chop the bird's eye chilies into small pieces. Slice the smoked tofu into thin pieces. Cut the onion and shiitake mushrooms into thin strips. Cut the garlic chives into long pieces, approximately 1 1/2 to 2 inches in length.
⏱️ 15 min
- 2
Heat a wok over medium-high heat. Once the wok is hot, add 2 tablespoons of oil. Add the sliced smoked tofu and pan fry until it is slightly brown and crispy on the outside, about 3-4 minutes. Add the sliced shiitake mushrooms and stir fry for 1 more minute.
⏱️ 5 min
- 3
Push the smoked tofu and shiitake mushrooms to one side of the wok. Add the minced garlic and sliced onion to the empty side of the wok and stir fry for 30 seconds until fragrant. Add the chopped bird's eye chilies and stir fry for another 30 seconds.
⏱️ 1 min
- 4
Drain the water from the soaked vermicelli noodles and add them to the wok. Stir everything together for 1 minute to combine. Add the vegan oyster sauce and soy sauce.
⏱️ 2 min
- 5
Mix and stir all the ingredients in the wok for 2-3 minutes until the noodles are almost cooked and have absorbed most of the sauce. Add the bean sprouts and stir for 1 minute.
⏱️ 4 min
- 6
Finally, add the garlic chives and stir for another minute until they are just wilted. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Vermicelli with Smoked Tofu and Shiitake
- 200 g dried vermicelli noodles
- 2 garlic, cloves
- 1 onion, medium-sized
- 3 bird's eye chili
- 200 g smoked tofu
- 100 g fresh shiitake
- 80 g garlic chives
- 100 g bean sprouts
- 3 tablespoons soy sauce
- 2 tablespoons vegan oyster sauce
- 2 tablespoons oil, as needed for frying
Instructions
- 1
Soak the vermicelli noodles in a bowl of water for 15 minutes. While the noodles are soaking, prepare the other ingredients. Mince the garlic and chop the bird's eye chilies into small pieces. Slice the smoked tofu into thin pieces. Cut the onion and shiitake mushrooms into thin strips. Cut the garlic chives into long pieces, approximately 1 1/2 to 2 inches in length.
⏱️ 15 min - 2
Heat a wok over medium-high heat. Once the wok is hot, add 2 tablespoons of oil. Add the sliced smoked tofu and pan fry until it is slightly brown and crispy on the outside, about 3-4 minutes. Add the sliced shiitake mushrooms and stir fry for 1 more minute.
⏱️ 5 min - 3
Push the smoked tofu and shiitake mushrooms to one side of the wok. Add the minced garlic and sliced onion to the empty side of the wok and stir fry for 30 seconds until fragrant. Add the chopped bird's eye chilies and stir fry for another 30 seconds.
⏱️ 1 min - 4
Drain the water from the soaked vermicelli noodles and add them to the wok. Stir everything together for 1 minute to combine. Add the vegan oyster sauce and soy sauce.
⏱️ 2 min - 5
Mix and stir all the ingredients in the wok for 2-3 minutes until the noodles are almost cooked and have absorbed most of the sauce. Add the bean sprouts and stir for 1 minute.
⏱️ 4 min - 6
Finally, add the garlic chives and stir for another minute until they are just wilted. Serve immediately.
⏱️ 1 min