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Pan Mee with tofu crumbles (onion and garlic free)

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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 2 people

Equipment

  • 1 Non-stick pan

Ingredients
  

  • 350 grams Tofu (firm, drained, pat dry, mashed)
  • 6-9 units Brown mushrooms (diced)
  • 0,5 tsp Salt
  • 1 handful Basil
  • Sesame oil

Sauce

  • 1.5 tbsp Soy sauce
  • 1.5 tbsp Vegan oyster sauce
  • 2 tsp Dark soy sauce
  • 2 tsp Agave syrup
  • 1 tsp Salt
  • 3 tbsp Water

Instructions
 

  • In a heated non-stick pan, dry tofu crumbles until lightly brown by stirring continuously. Then add 1 tablespoon oil and continue to cook until tofu looks chewy/spongy, push aside.
  • Add another teaspoon of oil and saute mushrooms until cook. Add Stir in half of sauce and continue to stir until tofu absorbs all the sauce. Push the mixture to the side of the pan.
  • Meanwhile, cook the noodles according to instructions on packaging. Drain the cooked noodles out of cold water, add some sesame oil and stir well. Put aside.
  • Serve warm with blanched green veggies (Optional)
Keyword noodles