Vegan Chili Pan Mee with Noodles and Tofu
Ingredients
- 2 cups all purpose flour
- 3 tablespoons aquafaba
- 1/4 cup + 2 tablespoons ice cold water
- 1/4 tsp salt
- 1 pack firm tofu
- 3 caps mushrooms
- 5 cloves garlic
- 3-4 shallots
- oil
- additional salt if needed
- 1.5 tablespoon soy sauce
- 1.5 tablespoons stir fry sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon salt
- yu choy or bok choy
- fried shallots
- chili crisp
Preparation
Place all noodle ingredients in a bowl and knead with hand until dough forms or use a mixer. 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 into long noodles. Coat noodles well with flour to prevent sticking.
Boil a pot of water with a pinch of salt and cook noodles until al dente, about 3 minutes.
For tofu crumbles: In a heated non-stick pan, dry the tofu crumbles until lightly brown. Add 1 teaspoon oil and continue cooking until tofu is chewy and spongy, then push aside.
Add another teaspoon oil and sauté mushrooms until cooked. Add minced shallots and garlic and cook until fragrant.
Add sauce and stir until tofu absorbs all the sauce.
For garnish: Use blanched yu choy or bok choy, fried shallots, and chili crisp.
To serve: Mix noodles with a few spoonfuls of tofu crumbles and top with garnishes. Serve warm and enjoy.