Tofu and Shiitake Chow Fun

Chewy rice noodles, tofu, shitakes, bok choy, and bean sprouts cooked in a
savory ginger garlic sauce

Servings: 4 servings

Author:

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Main Course Lunch

main dish Asian Lunch

Instructions

1 Combine the sauce ingredients and mix well.
2 Heat 2 tbsp oil in a non stick skillet over medium and fry the cubes of tofu
until browned on both sides, then set aside.
3 Heat a pot of water to boiling and cook the rice noodles according to the
package, then drain and rinse under cold water and toss with a little sesame oil
to prevent sticking.
4 Heat a wok or a deep non stick skillet over high heat with 1 tbsp oil. Add the
mushrooms and a pinch of salt and cook until they release all their water and
begin to brown. Add the bok choy, ginger, garlic, scallions, bean sprouts and
reserved tofu along with the sauce mixture and reduce heat to medium. Add the
noodles and toss it all while simmering until the food is heated through and the
sauce has thickened a bit onto the noodles.
5 Serve hot with chili crisp on the side.