Vegan Home Cooking

Tofu, mushrooms, peppers, and noodles, in a Cantonese sweet chilli sauce.

Ingredients
⚪️ Tofu (I used Tofoo Extra Firm)
⚪️ Cornflour
⚪️ Sesame seeds
⚪️ Mushrooms (I used closed cup)
⚪️ Bell peppers
⚪️ Noodles (I used LUCKY BOAT Thick Chow Mein Noodles)
⚪️ Lee Kum Kee Cantonese Sweet Chilli Sauce


After draining the tofu, and dusting with a light coating cornflour and sesame seeds, I lightly fried in a small amount of sesame oil. Once fried, I set this aside on some paper towel, to remove excess oil.

I added the noodles to boiling water., and removed from the heat. I left them to soak for 4 minutes. I stirred the noodles and left them to soak for a further 4 minutes. I drained the noodles.

In a wok, I stir-fried mushrooms and peppers, and once softened, I added the already-fried tofu.

I refreshed the noodles by running cold water over them, and added them to the wok with the tofu and vegetables, and added a couple of tablespoons of sweet chilli sauce.

I stir-fried for a couple of minutes to coat all of the ingredients in the sauce.

😋🥰