Wednesday, February 6, 2013

Taiwanese Noodles with Tofu Sauce

Taiwanese cabbage

simmering tofu

green onion to garnish

add olive oil to cooked noodles

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Servings: 2
Time: 30 minutes


1 pound noodles (1/2 a bag) 

1/2 cup vegetarian broth

2 tbsp dark soy sauce (or oyster sauce)

2 teaspoon light (regular) soy sauce
1 teaspoon Chinese black vinegar (or young balsamic vinegar)
1/2 teaspoon Chinese five-spice powder
1 tablespoon brown sugar
1 tbsp olive oil (add to cooked noodles to prevent clumping)
1/2 onion, chopped
1 pound tofu, finely diced
3 cloves garlic, finely minced
One 8-ounce can bamboo shoots, drained and diced
4 ounces fresh shiitake mushrooms, diced
2 stalk green onion, chopped

Side vegetables:
Boil water in a separate pan, add Taiwanese cabbage, turn heat off, stir and drain.

1. Cook the noodles or rice according to package instructions. Drain. Add olive oil to the cooked noodles.
2. In a small bowl, combine the vegetarian broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.
3. Heat a non-stick pan over high heat. When the pan becomes hot, add onion & garlic and cook until light brown/fragrant.
4. Add tofu and cook for 2-3 minutes.
5. Add in  bamboo shoots &mushroom
6. Mix
7. Add broth & soy sauce mixture and allow it to simmer for several minutes under medium or low heat.
6. To serve, add the tofu mixture over the noodles.
7. Garnish with green onions


[Recipe adapted from]

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