In December 2017 Virtual Wombat completed its metamorphosis into a totally awesome Webcomic.

It now lives at virtualwombat.co.uk where all future updates will be found. I'm leaving the rest of this content here for anyone who wants to read it but virtualwombat.com will now permanently redirect to the new website.

Thanks to everyone who supported my initial blogging journey, it gave me the education I needed to get my comic launched.

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Vegan Chinese Tofu Noodles: I’m No Chef But I had a Go!

I posted a picture of last nights dinner, Vegan Chinese Tofu Noodles, on my Instagram. It’s not something I typically do, but there was some interest in getting hold of the recipe.

I’m here to please don’t you know? So here’s how I made the yummy looking dish so tastefully adorning that picture.

Vegan Chinese Tofu Noodles – Ingredients:

Vegan Chinese Tofu Noodles

For the Battered Tofu:

Firm Tofu
Plain Flour (Enough to coat tofu plus make batter)
Water
Salt 1tsp
Baking Powder 1tsp
Sprinkling of 5 Spice
Oil for Frying

For the Noodle Stir Fry:

Udon Noodles (Made from wheat but egg free!)
Chopped Broccoli, Carrots, Baby Corn, Beansprouts and Water Chestnuts
Tiny bit of Vegetable Oil

For the dressing:

Miso Paste
Soy Sauce
Rice Wine Vinegar
Maple Syrup or Agave Nectar

Toasted Sesame Oil and also Sesame Seeds to Garnish

Vegan Chinese Tofu Noodles – Method

I’ll warn you in advance, I’m no Chef! I didn’t really pay much attention to quantities, but I’ll guide you as best I can.

Firstly, you need to prep your tofu by drying it out a bit and squeezing the moisture away. Wrap it in a tea towel and put something heavy on it for a few hours. It should look less shiny and the towel will be wet when you start cooking.

Now let’s make some light batter. Combine the 5 Spice, baking powder, salt and some plain flour. Gently stir in water until you have a batter the same consistency as double cream.

Cut the tofu into pieces and roll it in a little plain flour to help it crisp. Dip in the batter and drop straight into heated vegetable oil to fry.

While the tofu is frying use a wok to heat a little oil, then stir fry the veggies for a few minutes. You want to maintain a little bit of bite for texture. Add the Udon noodles for the last few minutes and stir fry well.

Combine all of the ingredients for the dressing in a small bowl and stir well. You should use enough syrup or agave to give you a sticky dark paste.

Serve up your stir fry and sprinkle a little sesame oil over the top. A good helping of sesame seeds is lovely if you have them too.

Remove your battered tofu from the frying oil and allow it to drain on a few pieces of kitchen towel. Then gently roll them in the dressing before dumping them on top of your stir fried noodles and veggies.

Finally, sit down and enjoy!

We served the meal with a few veggie filled dumplings. I didn’t make them I’m afraid, I’m not that skilled a chef!

If you try these Vegan Chinese Tofu Noodles, let me now what you think.

Vegan Chinese Tofu Noodles

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