Handmade Vegan Noodle Bowl with Tofu
Ingredients
Noodles
- 300g bread flour (2 1/2 cups)
- 80g water plus 3 tablespoons water (1/3 cup plus 3 tablespoons)
- a dash of salt
Toppings
- blanched veggies
- 1/4 cup mushrooms, diced (25g)
- 4 oz firm tofu, pressed and mashed (120g)
- 2 tablespoons diced shallots
- 1 tablespoon chopped ginger and garlic
- oil for cooking
- soy sauce to taste
- vegan 'oyster' sauce to taste
Sauce
- 1 cup vegetable broth or stock (236ml)
- 2 tablespoons soy sauce
- 1 1/2 tablespoons vegan 'oyster' 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 large mixing bowl until well combined.
Add in the water (start with 80g or 1/3 cup) and knead it into a dough by hand or using a mixer. Cover and let it rest for at least 30 minutes.
When ready, divide the dough into 4 pieces or smaller portions for ease of handling. Roll each dough into a thin sheet and cut to your desired width.
For toppings: Sauté tofu until golden brown then add in the rest of the ingredients, cook until fragrant and season accordingly.
Blanch veggies of choice in hot water and set aside.
Cook noodles for about 3 minutes, rinse in cold water, and put back into hot water. Drain and toss the noodles with sauce and toppings. Serve warm.
