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Fried Tofu Sauce

Fried Tofu Sauce recipe image
This vibrant stir-fry combines tender fresh Chinese noodles with a rich, savory sauce made from hoisin and bean paste. The dish is loaded with earthy dried Chinese mushrooms, crunchy bamboo shoots, and fresh bean sprouts for a delightful mix of textures. A touch of chili paste adds a gentle warmth, while the sweetness of the hoisin balances the salty soy elements. It’s a quick, satisfying weeknight meal that brings bold Asian-inspired flavors to your table without requiring hard-to-find ingredients. Perfect for a hearty dinner served hot from the wok.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 2274.2
Dietary: Vegan
Description
This vibrant stir-fry combines tender fresh Chinese noodles with a rich, savory sauce made from hoisin and bean paste. The dish is loaded with earthy dried Chinese mushrooms, crunchy bamboo shoots, and fresh bean sprouts for a delightful mix of textures. A touch of chili paste adds a gentle warmth, while the sweetness of the hoisin balances the salty soy elements. It is a quick, satisfying weeknight meal that brings bold Asian-inspired flavors to your table without requiring hard-to-find ingredients.
Ingredients
  • 4 Dried Chinese mushrooms
  • 1/2 pound Fresh Chinese noodles
  • 1/4 cup Peanut oil
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon Bean sauce
  • 2 Tablespoons rice wine or dry sherry
  • 3 Tablespoons light soy sauce
  • 1 teaspoon Sugar or honey
  • 1/2 cup Reserved mushroom soaking liquid
  • 1 teaspoon Chili paste
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold water (for cornstarch slurry)
  • 1/2 Red bell pepper, cut in 1/2 inch cubes
  • 1/2 Ounce can whole bamboo shoots, drained and cut in 1/2 inch cubes
  • 2 Cups bean sprouts
  • 1 Scallion, thinly sliced
Directions
  1. 1
    Soak the dried Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes until softened.
  2. 2
    While mushrooms soak, bring a large pot of water to a boil. Cook the fresh Chinese noodles for 3 minutes, then drain and toss with 1 tablespoon of peanut oil to prevent sticking. Set aside.
  3. 3
    Remove mushrooms from soaking water. Trim and discard the tough stems, then coarsely chop the caps. Strain the soaking liquid and reserve 1/2 cup for the sauce.
  4. 4
    In a small bowl, combine the reserved mushroom liquid, hoisin sauce, bean sauce, rice wine (or sherry), soy sauce, sugar, and chili paste. Stir well until the sugar is dissolved. Set aside.
  5. 5
    In a separate small bowl, dissolve the cornstarch in 2 tablespoons of cold water. Set aside.
  6. 6
    Place a wok or large skillet over medium-high heat. When the pan is hot and just beginning to smoke, add the remaining 3 tablespoons of peanut oil.
  7. 7
    Add the chopped mushrooms, red bell pepper, bamboo shoots, and bean sprouts to the wok. Stir-fry for about 2 minutes until vegetables are crisp-tender.
  8. 8
    Give the sauce mixture a quick stir and pour it into the wok. Continue to stir-fry for about 30 seconds until the sauce comes to a boil.
  9. 9
    Stir the cornstarch slurry again and add it to the wok. Stir continuously until the sauce thickens, about 1 minute.
  10. 10
    Add the cooked noodles to the wok. Toss everything together until the noodles are coated in sauce and heated through, about 2 minutes.
  11. 11
    Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.

Nutrition Facts

Amount Per Serving
Calories 2274.2kcal
% Daily Value *
Total Fat 78.1g121%
Saturated Fat 31.8g159%
Cholesterol 16.9mg6%
Sodium 2145.1mg90%
Total Carbohydrate 377.5g126%
Dietary Fiber 14.6g59%
Sugars 194.5g
Protein 27.7g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to refresh the noodles.

Substitutions: If you cannot find fresh Chinese noodles, substitute with angel hair pasta or rice noodles. For a gluten-free version, use tamari instead of soy sauce and ensure your hoisin and bean sauces are certified gluten-free.

Variations: Add sliced beef, chicken, or shrimp to the wok along with the vegetables for a heartier meal. You can also add other vegetables like broccoli florets or snap peas.

Tip: To ensure the wok gets hot enough for proper stir-frying, preheat it empty for a minute before adding oil. This helps prevent the food from sticking and gives the vegetables a nice sear.

Keywords: stir-fry, noodles, hoisin, mushrooms, bean sauce, asian, quick dinner, wok, vegetables, soy sauce, chili paste, rice wine, scallions, bean sprouts, chinese cuisine, easy recipe, weeknight meal, gluten-free option, vegan friendly, comfort food
Read it online: https://www.chefs-mate.com/recipe/fried-tofu-sauce-6/