Stir Fried Noodles with Carrots + Eggless Tofu

By Vegiegail

Ingredients

• 1 lb. medium dried Chinese noodles or fresh noodles at your local Asian market
• 2 medium carrots, julienned (We love this Kuhn Rikon Julienne Peeler)
• 1/4 cup frozen peas (or edamame), defrosted or fresh peas, blanched
• 4 cloves garlic, finely grated using a micro planer (We have Microplane Home Series Fine Grater)
• 4 tablespoons dark sweet soy sauce (We used Healthy Boy Thai Dark Sweet Soy Sauce)
• 2 tablespoons vegetarian oyster sauce
• 4 teaspoons light soy sauce (The product I used is Non-GMO Project Verified: Pearl River Bridge Superior Light Soy Sauce)
• 1-2 tablespoons brown sugar, to taste
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon ground white pepper
• 1/2 bunch scallions and/or cilantro, chopped for garnish
• Vegetable or Sunflower Oil
• For the Eggless Tofu
• 14-oz. firm tofu (Trader Joe's)
• 2 tablespoons vegetarian broth (Used Pacific Natural Foods Organic Vegetable Broth)
• 1 teaspoon turmeric powder (Used Indus Organic Turmeric Powder )
• Vegetable or Sunflower Oil for frying

Details

Servings 4
Adapted from veganmiam.com

Preparation

Step 1

Press the tofu overnight or for at least 8-12 hours until extra firm.

Make Eggless Tofu
Slice into cubes (slice block in 1 inch vertical first, then cut into cubes).

In a baking pan, drizzle the cubed tofu with a bit of vegetable or sunflower oil. Bake in the oven at 425 degrees F for 5 minutes on each side until slightly crispy.
In a small mixing bowl, add the turmeric and constantly stir it with vegetable broth until the liquid mixture is completely yellow. Set it aside.
Heat oil in a large frying pan over medium to medium-high heat. Add the baked tofu and coat it with the oil for at least 2-3 minutes. Slowly add the yellow liquid mixture and let it absorb. Until the liquid mixture dries up, remove the tofu and set them aside. These will be added to the noodle dish.

Make Stir-Fried Noodles
Cook your dried noodle as instructed on the package. After cooking the noodles, soak them in icy cold water to prevent from sticking and then strain.
In a small mixing bowl, add sweet dark soy sauce, vegetarian oyster sauce, light soy sauce, brown sugar, rice wine vinegar and sesame oil. This will be the sauce mixture that will be added later.

Heat the oil in a large saucepan over medium-high heat. When it's hot, sauté the garlic until it becomes fragrant, about 30 seconds. Add the carrots (or other greens) and stir fry.
Quickly add the sauce mixture, and constantly stir with chopsticks or tongs. Add the cooked noodles and stir fry for few minutes. If you find the noodles to be a bit dry, drizzle some toasted sesame oil.
Add the peas and tofu. Stir fry for about 3-5 minutes until peas are tender.
Sprinkle cilantro and scallions.
Serve immediately.

Notes
The recipe can be halved for 2 servings. For the dish, I used what I had in the fridge: carrots, frozen peas, and tofu.
For extra heat, add Thai bird’s eye chili peppers or serrano red chili pepper (optional: seeded and minced).
You can add 2 cups chopped Chinese broccoli or bok choy, or even bean sprouts for additional greens. Season the noodles with black or white toasted sesame seeds for texture.