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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 is a quick, satisfying weeknight meal that brings bold Asian-inspired flavors to your table without requiring hard-to-find ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 568.55
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.
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

Servings 4 cups

Amount Per Serving
Calories 568.55kcal
% Daily Value *
Total Fat 19.525g31%
Saturated Fat 7.95g40%
Cholesterol 4.225mg2%
Sodium 536.275mg23%
Total Carbohydrate 94.375g32%
Dietary Fiber 3.65g15%
Sugars 48.625g
Protein 6.925g14%

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

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, vegan friendly, comfort food
Read it online: https://www.chefs-mate.com/recipe/fried-tofu-sauce-6/