Saucy Vegan Noodle Bowl with Tofu and Veggies
Ingredients
Noodles
- 300g bread flour
- 80ml + 3 tablespoons water
- a dash of salt
Toppings
- blanched spinach
- 1/4 cup sliced mushrooms, sautéed and seasoned
- 4 oz firm tofu, pressed and mashed
- oil, for cooking
- soy sauce or tamari, for seasoning
Sauce
- 1 cup vegetable stock
- 2 tablespoons soy sauce
- 1 1/2 tablespoons mushroom stir fry sauce
- 1 tablespoon chili oil with sediment or toasted sesame oil
- 1/2 tablespoon dark soy sauce
- a few dashes of white pepper
Preparation
Mix the flour and salt in a bowl
Add water and mix with a spatula until a shaggy dough forms, adding more water by the tablespoon if dry spots remain
Transfer the dough to a clean surface and knead for 8 to 10 minutes until slightly smooth
Cover the dough with a damp towel and let rest for at least 30 minutes
Blanch the spinach in boiling water for 1 minute, then cool in cold water and drain
In a skillet, heat oil and sauté the mushrooms with a pinch of salt until tender and seasoned to taste
Press the tofu to remove excess water, then mash with a fork
Divide the rested dough into 4 portions
Dust the surface with flour and roll out one portion at a time into a thin layer
Cut the rolled dough into desired noodle width
Rub the noodles with flour to prevent sticking
Heat the vegetable stock and pour into a large mixing bowl along with the remaining sauce ingredients
Bring a pot of salted water to a rolling boil
Cook the noodles for 2 to 3 minutes until desired texture
Drain the noodles and rinse under cold water to stop cooking
For warm noodles, briefly blanch in warm water again, then drain
Add the drained noodles to the sauce bowl and toss to coat
Top with blanched spinach, sautéed mushrooms, and mashed tofu
