Braised Tofu With Mushroom And Korean Sweet potato Noodles 香菇豆腐韓國粉絲煲

Not wanting to cook any meat today, I made this simple vegetarian dish using some fresh tofu and a few dried goods from my pantry. Again the tofu was deep fried first to give it a completely different appearance and texture. Glass or mung bean noodles can be used instead of the Korean dangmyeon. A dish that is delicious on its own or with some steaming hot rice. I will try to post an exciting tofu dish once a week using different types of tofu knowing there are actually quite a few tofu lovers out there. Enjoy your weekend and happy cooking!  

serves 1 to 2 with or without rice
you'll need;
1 block (500 g) fresh tofu, cut into 3 x 3 cm cubes, fried til golden and drained
1/3 cup of dried Chinese mushrooms, soaked in hot water for 20 minutes, soaking water reserved
a handful of Dangmyeon (Korean sweet potato noodles), soaked in hot water for 20 minutes
2 tbs of mushroom oyster sauce
1/2 carrot, sliced
a handful of snow peas, cut into manageable pieces
2/3 cup of stock
dash of light soy
dash of dark soy
dash of sesame oil
dash of Chinese cooking wine
dash of white pepper
sugar to taste
corn flour solution

Fry tofu in batches til golden.

Soak dried mushrooms with hot water for 20 minutes.

Soak dangmyeon for 20 minutes, drain well and cut into manageable lengths.

Chop the garlic and prepare the vegetables.

Saute garlic the add in the mushrooms and tofu. Give it a good stir.

Add stock, mushroom soaking water, seasonings and simmer for 5 minutes.

Add noodles and carrot and cook for a minute before adding the rest of the vegetables. Cook for a minute more and thicken with a little corn flour solution.

Serve immediately on its own as a noodles dish or with some steamed rice. Delicious!