Homemade Chili Pan Mee with Tofu Crumbles
Ingredients
Noodle
- 2 cups all-purpose flour
- 3 tablespoons aquafaba
- 1/4 cup + 2 tablespoons ice cold water
- 1/4 tsp salt
Tofu crumbles
- 1 pack firm tofu
- 3 caps mushrooms
- 5 cloves garlic
- 3-4 shallots
- oil
- salt (optional)
Sauce
- 1.5 tablespoons soy sauce
- 1.5 tablespoons stir fry sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon salt
Garnish
- yu choy or bok choy
- fried shallots
- chili crisp
Preparation
Noodle
Place all ingredients in a bowl and knead until a dough forms.
Cover with a damp paper towel and let rest for 30 minutes.
Divide dough into 4 equal parts.
Using a pasta machine, run one dough through a dough thinner a few times, then change settings to cut.
Cut dough into long noodles and coat with flour to prevent sticking.
Boil a pot of water with a pinch of salt and cook noodles until al dente, about 3 minutes.
Tofu crumbles
In a heated non-stick pan, dry the tofu crumbles until lightly brown.
Add 1 teaspoon oil and continue to cook until tofu looks chewy or spongy, then push aside.
Add another teaspoon oil and sauté mushrooms until cooked.
Add shallots and garlic and cook until fragrant.
Add the sauce and continue to stir until tofu absorbs all the sauce.
Garnish
Blanch the yu choy or bok choy
Fry the shallots
Assembly
Serve the cooked noodles topped with tofu crumbles, blanched greens, fried shallots, and chili crisp
