Ipoh hor fun

Steps

1. Rehydrate the mushrooms and the tofu skins. Reserve the mushroom soaking water.
2. Soak the dried rice noodles until soft.
3. Heat oil in the wok over medium-low. Cook the spring onion whites until they go golden.
4. Add the ginger, star anise and cinnamon, and fry until aromatic.
5. Add the mushrooms, and pour in the mushroom water. Add more water until mushrooms are covered.
6. Add the five-spice powder, Chinese cooking wine, vegan oyster sauce, soy sauce, dark soy sauce, and sugar.
7. Bring to a boil, then turn the heat down to low and braise for at least 20 minutes.
8. Meanwhile, slice the tofu skins diagonally.
9. Fill a pot with just enough water to cover the tofu skins and add vegan chick'n stock.
10. Boil the tofu sticks until cooked but still firm. Drain and set aside.
11. Top up the heat and blanch the green leafy vegetables. Drain and set aside.
12. Turn the heat down so the water is boiling gently. Soak the rice noodles in this until they are cooked al dente.
13. Remove the braised mushrooms and strain the braising sauce, removing the spices.
14. Mix 1 tbsp of corn starch well with some cool water and add to the braising sauce and reduce to your desired thickness.
15. Place the rice noodles in a bowl and cover with the sticky sauce then top with vegetables, mushrooms and tofu.