Tofu & Vegetable Mei Fun
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.
Ingredients
Optional Chinese BBQ Sauce
- 6 tbsp hoisin sauce
- 2 tbsp unseasoned rice vinegar
- 2 tbsp tamari
- 2 tbsp maple syrup
Curry Sauce
- 1/4 cup low sodium tamari
- 1/4 cup Shaoxing wine Chinese rice wine; see my blog post for substitution ideas
- 1 tbsp yellow curry powder
- 1 tbsp white sugar
- 1/2 tsp white pepper
Singapore Noodles & Vegetables
- 1 10 oz block extra firm tofu drained and pressed (and marinated if doing the Chinese BBQ Tofu)
- 1 8 oz pkg vermicelli rice noodles
- 20-25 shiitake mushrooms washed, destemmed and sliced
- 1/2 cup water
- 3 tbsp safflower oil divided; or substitute with another high heat tolerant, neutral tasting oil
- 2 scallions washed, trimmed and sliced with the white parts separated from the green parts
- 1 tsp salt
- 1 bunch asparagus washed, trimmed and sliced into bite-sized pieces
- 1 bunch broccolini washed, trimmed and cut into bite-sized pieces
- 1 carrot washed and spiralized or cut into bite-sized pieces
- 1/2 red bell pepper washed, deseeded and cut into slices
- 1/2 yellow bell pepper washed, deseeded and cut into slices
- 1/2 green bell pepper washed, deseeded and cut into slices
- salt & pepper to taste
- crushed red pepper to taste
- sriracha to taste
Instructions
- 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.
Notes
- To make the Chinese BBQ Tofu, combine the hoisin sauce, rice vinegar, tamari and maple syrup. Add the cubed tofu to the marinade and set aside while preparing the vegetables. Use a slotted spoon to remove the tofu from the marinade before adding the tofu to the wok.
- Shaoxing wine is a fermented Chinese rice wine, but usually includes a small amount of wheat, so this dish cannot be considered gluten-free.
Tried this recipe?Let us know how it was!