Chili pan mee with homemade noodles & tofu crumbles! by woon.heng 🤤
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Recipe: (serves 4):
~ 2 cups all purpose flour, 3 tablespoons aquafaba, 1/4 cup + 2 tablespoons ice cold water, 1/4 tsp salt ✔️Place all ingredients in a bowl & knead (with hand) until a dough forms (mixer works too). Cover with damp paper towel & let rest for 30 minutes. Divide dough into 4 equal parts. Using a pasta machine, run one dough through a dough thinner a few times, then change settings to cut. Cut dough into long noodles & coat noodles well with flour to prevent sticking. Boil a pot of water with a pinch of salt & cook noodles until al dente about 3 minutes. Homemade noodles has shorter cooking time.
~ 1 pack of firm tofu (drained, pat dry, mashed), 3 caps of mushrooms (soaked until soft and sliced)
~ 5 cloves garlic (minced), 3-4 shallots (minced)
~ oil and additional salt if needed
Sauce: 1.5 tablespoon soy sauce, 1.5 tablespoons stir fry sauce, 2 teaspoons dark soy sauce, 2 teaspoons sugar, 1 teaspoon salt ✔️In a heated non-stick pan, dry tofu crumbles until lightly brown, then add 1 teaspoon oil &continue to cook until tofu looks chewy/spongy, push aside. Add another teaspoon oil & sauté mushrooms until cook. Then, add shallots, garlic & cook until fragrant. Add sauce & continue to stir until tofu absorbs all the sauce.
Garnish: Blanched yu choy/bok choy, fried shallots, chili crisp