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Main course · Chinese

Dongbei-Style Braised Tofu with Mushrooms and Vermicelli

30 min Serves 4 ~304 kcal/serving ~£4.40 (£1.10/serving) Contains-nutsDairy-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 350 g firm tofu, cubed
  • 150 g shiitake mushrooms, sliced
  • 100 g dried rice vermicelli noodles
  • 2 garlic cloves
  • 1 tsp fresh ginger, grated
  • 2 tbsp light soy sauce
  • 400 ml vegetable stock
  • 2 spring onions, finely sliced
  • 2 tbsp groundnut oil

Nutrition (per serving)

Calories
304 kcal
Protein
16.7 g
Carbohydrate
23.8 g
of which sugars
2 g
Fat
14.7 g
of which saturates
2.5 g
Fibre
2.5 g
Salt
2.06 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.

  2. 2

    Add the garlic and fresh ginger and fry for 30 seconds, then add the mushrooms and stir-fry for 2 minutes.

  3. 3

    Pour in the vegetable stock and light soy sauce and bring to a simmer.

  4. 4

    Return the tofu to the wok and simmer for 5 minutes.

  5. 5

    Add the vermicelli noodles and simmer for 3 minutes, until tender and the sauce has been absorbed.

  6. 6

    Scatter with the spring onions and serve.

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