This Tofu & Vegetable Mei Fun recipe is the one I reach for more than any other recipe. It’s super easy to put together and it tastes amazing. If you have made Singapore Mei Fun before, it’s a Cantonese noodle dish.
Prepare the rice vermicelli noodles in accordance with the package directions. Remember to slightly undercook the noodles. They will continue to cook once added to the wok.
Combine the tamari, Shaoxing wine, yellow curry powder, sugar and white pepper in a small mixing bowl. Set aside.
Heat the wok and add the shiitake mushrooms and ½ cup of water. Simmer the mushrooms until the water has almost cooked off.
Add 1 tbsp of safflower oil, the scallion whites and the salt to the wok. Sauté for 1-2 minutes until the mushrooms are just beginning to crisp. Remove the mushrooms and scallions from the wok and set aside. Wipe out the wok.
If making the Chinese BBQ tofu, see the Recipe Notes. Add 1 tbsp safflower oil to the wok. When shimmering, add the tofu cubes and stir fry until the tofu becomes a golden brown. About 4-6 minutes. Remove the tofu from the wok and wipe out the wok.
Add the remaining tbsp of safflower oil to the wok. When shimmering, add the asparagus, broccolini, bell peppers and carrots to the wok. Stir fry the veggies until they are vibrant in color, but still crisp. About 2-3 minutes. Add the tofu and mushrooms back to the wok.
Push the stir-fried vegetables and tofu to the side of the wok and add the soaked vermicelli noodles. Gently stir fry the noodles. 1-2 minutes. Begin to combine the noodles with the stir-fried vegetables.
Add the curry sauce. Stir the sauce into the noodles and vegetables until they are thoroughly coated and the finished dish is hot. The sauce should cook down slightly.
Serve immediately garnished with scallion greens, crushed red pepper and sriracha, if desired.