Ingredients
Method
- Heat a wok or large sauté pan to medium high heat.
- Add vegetable oil and then add garlic and ginger. Stir-fry until fragrant, about 1 minute.
- Add in the tofu to the pan and stir-fry until it is dries up a little.
- Add Chilli Bean Sauce, Sichuan Stir-fry Sauce and Mushroom Powder. Mix well into mashed tofu. Stir-fry for 2 minutes.
- Finally add spring onions and corn starch mixed in water. Bring to a boil and remove from heat once slightly thicken.
- In a deep pot, bring to a boil water, Mushroom Powder and Vegetarian Stir-fry Sauce.
- Add carrots and radish to the broth and cook until slightly soft.
- Add bak choy and cook for another minute.
- Divide noodles into equal portion in 4 bowls.
- Pick vegetables and place equally on top of noodles, then add the broth.
- Top noodles with spicy tofu and serve.
Notes
Serve noodles with a side of pickles or season ed vinegar to give it a flavour twist.