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 (drained, pat dry, mashed)
- 3 caps mushrooms (soaked until soft and sliced)
- 5 cloves garlic (minced)
- 3-4 shallots (minced)
- oil
- additional salt if needed
Sauce
- 1.5 tablespoon soy sauce
- 1.5 tablespoons stir fry sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon salt
Garnish
- Blanched yu choy or bok choy
- fried shallots
- chili crisp
Preparation
Place all noodle ingredients in a bowl and knead until dough forms. Cover with damp paper towel and let rest for 30 minutes.
Divide dough into 4 equal parts. Using a pasta machine, run dough through thinner a few times, then change settings to cut 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.
In a heated non-stick pan, dry the mashed tofu 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 minced shallots and garlic and cook until fragrant.
Add sauce ingredients and stir until tofu absorbs all the sauce.
Blanch the yu choy or bok choy.
Mix cooked noodles with a few spoonfuls of tofu crumbles and top with garnishes such as fried shallots and chili crisp.
Serve warm.
