Glass Noodle Tofu Stir‑Fry with Vegetables
Glass noodle tofu stir‑fry with vegetables is a recipe featuring fresh ingredients from the tofu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 carrots
- 1 red bell pepper
- 1 stalk scallion
- 3 cm fresh ginger
- 8 Portobello mushrooms
- 100 g oyster mushrooms
- 20 g dried morels
- 500 g smoked tofu
- 150 g glass noodles
- peanut oil (for frying and sautéing)
- 150 ml Vegetable broth
- Salt
- ground black pepper
- soy sauce
- 2 tbsp Lime juice
Instructions
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1.
Wash, peel, and julienne the carrots. Wash the bell pepper, remove seeds and membranes, and slice into long thin strips. Clean the scallion and cut into rings. Peel the ginger and slice very thin or finely chop. Wipe the mushrooms with kitchen paper and slice. Cut the oyster mushrooms into about 1 cm wide strips.
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2.
Soak the morels in lukewarm water. Pat the tofu dry and cube it into 1–1.5 cm pieces. Soak the glass noodles in lukewarm water. Heat plenty of peanut oil in a wok for frying. In another pan, heat 2 tbsp oil. Fry the tofu until golden yellow, remove, drain on paper towels, and keep warm at 80°C in the oven.
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3.
Drain the morels well, pat dry with paper towels, and fry them along with the oyster mushrooms; both should be drained on paper towels before adding to the tofu. Meanwhile, sauté the scallion with carrots, ginger, and bell pepper in the other pan. Add broth, bring to a vigorous boil, then add the mushrooms and cook briefly.
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4.
Drain the glass noodles, pat dry, cut them smaller with scissors, and fry briefly. Combine all ingredients into the vegetable pan and season with salt, pepper, soy sauce, and lime juice.
