Ingredients:

  • 2 tbsp Vegan Mushroom Oyster Sauce
  • 1 tbsp Vegan Mushroom Oyster Sauce
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Coconut Sugar
  • 1 tsp Rice Vinegar
  • 1/2 tsp White Pepper
  • 10 oz fresh wide flat rice noodles
  • 7 oz extra-firm tofu, pressed and sliced
  • 2 cups Chinese broccoli (Gai Lan), chopped
  • 3 cloves garlic, minced
  • 3 tbsp neutral oil

Instructions:

  1. In a small bowl, whisk together the vegan mushroom oyster sauce, dark soy sauce, light soy sauce, coconut sugar, rice vinegar, and white pepper until the sugar is dissolved.
  2. Heat 1 tablespoon of neutral oil in a carbon steel wok over medium-high heat. Add the tofu slices in a single layer and sear until golden-brown and crispy, about 3 minutes per side. Remove tofu and set aside.
  3. Increase heat to high and add the remaining oil. Sauté the minced garlic for 15 seconds until fragrant, then add the Chinese broccoli stalks first, then the leaves. Stir-fry for 1 minute until the leaves are wilted and the stalks are vibrant green.
  4. Crank the heat to high. Add the rice noodles and the seared tofu back into the pan. Pour the sauce mixture directly over the noodles.
  5. Instead of stirring constantly, let the noodles sit for 30-45 seconds. You want to hear them crackle. Using a wide spatula, flip the noodles carefully. Let them sit for another 30 seconds until you see charred brown spots forming on the noodles.
  6. Give everything one last gentle toss to ensure the sauce is evenly distributed and serve immediately while the wok hei is at its peak.