Tofu and mushroom glass noodles
Ingredients
- 4 servings glass noodles
- 400g medium-firm tofu
- 300g snap peas
- 200 g carrots, sliced
- 4 dried shiitake mushrooms
- 100g shimeiji mushrooms
- 2 king oyster mushrooms, sliced
- 125g shiitake mushrooms, sliced
- 4 slices ginger
- 4 cloves garlic, sliced
- 2 cup reserved mushroom water
- 1 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- ½ tsp sugar
- ¼ tsp white pepper
- ¼ tsp salt
Steps
- Rinse and soak the dried shiitake mushrooms in 2 cups of room temperature water overnight.
- Soak the glass noodles in warm water for 20 minutes until softened. Once ready cut them in half with scissors.
- Heat oil in a pan over medium-high heat. Pan-fry the tofu slices for 5 to 7 minutes on each side until golden brown. Set aside.
- In a pot, heat some oil over medium-high heat. Add the garlic and ginger, stir-fry for about 30 seconds until fragrant.
- Add the carrots, stir-fry for another 30 seconds. Add the mushrooms and snap peas, then stir-fry for 30 seconds more.
- Pour in the umami sauce mixture, then add the tofu and glass noodles. Cover with a lid and cook for 2 minutes.