Sunday, August 22, 2010

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!


  1. Look really delicious ! Have a nice weekend.

  2. looks great and man I am hungry coming here

  3. Haha you are really trying to catchup with your tofu dishes lol
    Looks delicious!! I need to go meat free sometimes too!

  4. Oh another delicious tofu dish. Must get some dangmyeon.

  5. I am happy to have a meat free meal with something as delicious!

  6. Don't let my hubby sees this. He will keep pestering me to cook this for sure.

  7. Loving all your tofu dishes! Good to be meat free from time to time.

  8. Satu lagi resepi yang Yummy dari Tummy..semalam tak dapat ikan Dori:(frust betol.

  9. o... this is a must try recipe. You always make me hungry :)

  10. Wow, this looks and sounds so tasty!

  11. I love the texture of sweet potato noodles and the way the glassy strands take on the color of the sauce. This looks like a fab dish.

  12. I have a half packet of sweet potato noodles. I should use it soon. And also a packet of tofu! Perfect.

  13. Fantastic! I love everything about this dish! The people who own our Asian market are Korean so we can get a lot of Korean food items! Actually they make a dish similar to this for lunch on Saturdays. We usually can't decided between this and kimbap.

  14. I can just finish off the dish minus the rice!
    Healthy vegetarian dish!

  15. Oh yes please! Yum! This looks great... Can't wait to try this out. I love glass noodles!

  16. I don't need meat for something so delicious!

  17. Wow, you've been cranking out the tofu dishes lately! Love it. :-)

  18. I can eat this everyday. So healthy too!

  19. hi tummy.. semalam saya dah try resepi nasi ayam awak tuh. sedap betollah! thanx ye... tauhu nih pong kesukaan saya... :)

  20. I am craving this awesome dish!
    Looks and sounds delicious!

    Big hugs
    Missed you!

    B xx

  21. Yum, this looks terrific!

  22. Very nice. I love the cute carrot flowers :)

    I'd probably avoid the rice and eat it with just the noodles.


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