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Vegan chow mein with tofu and shiitake mushrooms
Chow mein, a noodle dish we associate with Chinese soups, has a much broader range of uses and can be prepared any way you like. A vegetarian version with tofu and shiitake mushrooms can be prepared spicy or mild.
Ingredients
- 125 gr Mie noodles
- 2 tablespoons oil
- 2 cm piece of ginger, finely chopped
- 120 g raw natural tofu, drained, cut into 2 cm cubes
- 100 g eggplant, cut into 2 cm cubes (optional)
- 100 g sweet pepper, cut into 2 cm cubes
- 100 g oyster mushrooms, cut into strips
- 1 spoon light soy sauce
- 2 tablespoons Shiitake mushroom sauce
- green part of 1 spring onion, cut into 3 cm and 1 cm pieces, for garnish
- 1/2 chili pepper, cut diagonally into 2mm slices, for garnish
- sesame oil to enhance the flavor
A method of preparing
1. Prepare the pasta according to the package instructions and set aside.
2. Slice the eggplant, place in a bowl, and sprinkle with salt. Once it releases its juices, rinse and pat dry. Set aside.
3. Heat oil in a pan and fry the ginger, then add the tofu and fry until golden brown.
4. Add the eggplant to the pan, then the peppers, oyster mushrooms and mix.
5. Add shiitake mushroom sauce and soy sauce.
6. Transfer the pasta to the pan and mix with the sauce.
7. Transfer to a bowl, garnish with spring onion, chili and 3-5 drops of sesame oil to taste.
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