30-minute Hong Kong-style stir-fried Ho Fun
This delicious stir-fried Ho Fun features pan-fried tofu and beech mushrooms. A vegan twist tastes even better than the ordinary version with beef in Cha Chaan Teng (Hong Kong-style restaurants). It’s even more valuable when it takes only less than 30 minutes to make and the whole family is sure to love.
Ingredients
- 500 grams fresh Ho Fun noodles (OR 1 pack (250g) dried Ho Fun noodles)
- 1 block extra firm tofu (345g) (drained and cut into strips)
- 1/4 teaspoon sea salt
- 136 grams beech mushrooms (stems removed - 2 cup)
- 1/2 onion (sliced)
- 2 scallions (thinly sliced)
- 2 1/2 tablespoons cooking oil
- 1 tablespoon rice wine
- 1/8 teaspoon sea salt
- 1 tablespoon tamari
- 2 1/2 tablespoons gluten-free dark soy sauce
- 1 teaspoon organic cane sugar
- chili sauce (for serving)
- white sesame (for serving)
Instructions
- 1
Cook Ho Fun noodles according to the package instructions (skip this step if using fresh noodles).
- 2
Add sea salt to the tofu strips and spread evenly. In a frying pan heat 1/2 tablespoon oil over medium-high heat, pan-fry tofu strips until all sides are golden brown. Set aside.
- 3
In the same pan fry white button mushrooms until fragrant, then add rice wine and season with sea salt, and continue to fry until mushrooms start to soften. Transfer them to a small bowl and set aside. Heat 1 more tablespoon of oil and fry onions until fragrant, then add cooked/fresh Ho Fun noodles to stir-fry gently using chopsticks for about a minute. Stir in tamari, half of the dark soy sauce & cane sugar, and keep stirring and lifting the noodles until combined. Add mushrooms and tofu strips back, and add scallions to fry for a min more. Stir in the remaining dark soy sauce if the noodles are not your preferred color yet. Enjoy! 1/!