Hong Kong-Style Vegan Chow Fun
This delicious stir-fried Ho Fun features pan-fried tofu and beech mushrooms. A vegan twist that rivals the classic beef version from cha chaan teng (Hong Kong-style restaurants) — and it's ready in under 30 minutes!
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)
- ¼ teaspoon sea salt
- 136 grams beech mushrooms (stems removed - 2 cup)
- ½ onion (sliced)
- 2 scallions (thinly sliced)
- 2 ½ tablespoons cooking oil
- 1 tablespoon rice wine
- ⅛ teaspoon sea salt
- 1 tablespoon tamari
- 2 ½ tablespoons gluten-free dark soy sauce
- 1 teaspoon organic cane sugar
- chili sauce (for serving)
- white sesame (for serving)
Instructions
- 1
Cook the Ho Fun noodles according to the package instructions (skip this step if using fresh noodles).
- 2
Sprinkle sea salt over the tofu strips and spread evenly. In a frying pan, heat ½ tablespoon oil over medium-high heat and pan-fry the tofu strips until golden brown on all sides. Set aside.
- 3
In the same pan, fry the beech mushrooms until fragrant. Add the rice wine and season with sea salt, then continue to fry until the mushrooms start to soften. Transfer to a small bowl and set aside. Heat 1 more tablespoon of oil and fry the onions until fragrant. Add the cooked or fresh Ho Fun noodles and stir-fry gently using chopsticks for about a minute. Stir in the tamari, half of the dark soy sauce, and the cane sugar. Keep stirring and lifting the noodles until well combined. Return the mushrooms and tofu strips to the pan, add the scallions, and fry for a minute more. Stir in the remaining dark soy sauce if the noodles aren't dark enough yet. Enjoy!