Tofu and Mushroom Glass Noodles

Ingredients

Ingredients

• 1 serving glass noodles
• 200 g medium-firm tofu
• 100 g snap peas
• 50 g carrots, sliced
• 2 dried shiitake mushrooms, rehydrated and sliced
• 50 g shimeiji mushrooms
• 1 king oyster mushroom, sliced
• 2 slices ginger
• 2 cloves garlic, sliced
• 1 cup reserved mushroom water (from soaking dried shiitake mushrooms)
• 1 tbsp cornstarch
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1/4 tsp white pepper powder
• 1/4 tsp salt

Instructions

1. Rinse and soak the dried shiitake mushrooms in 1 cup of room temperature water overnight. If you’re short on time, soak them in hot water for 20 minutes until plump and rehydrated. Then slice the mushrooms.
2. Soak the glass noodles in warm water for 20 minutes until softened. Once ready, cut them in half to make them easier to eat later.
3. Heat some oil in a pan over medium-high heat. Pan-fry the tofu slices for 5 to 7 minutes on each side until golden brown. Set aside.
4. In a pot, heat some oil over medium-high heat. Add the garlic and ginger, stir-fry for about 30 seconds until fragrant.
5. Add the dried shiitake mushrooms and carrots, stir-fry for another 30 seconds.
6. Add all the other mushrooms and snap peas, then stir-fry for 30 seconds more.
7. Pour in the umami sauce mixture, then add the tofu and glass noodles. Cover with a lid and cook for 2 minutes. Serve and enjoy!