Delectable Vegan Chinese Breakfast Feast: A Flavorful Sensation

Allergens

Soy (in soy sauce and hoisin sauce)

Ingredients

• 2 cups rice noodles
• 1 block firm tofu (about 14 oz)
• 3 tbsp vegetable oil
• 2 cups diced shiitake mushrooms
• 1 cup bean sprouts
• 1/2 cup diced water chestnuts
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1 tbsp sesame oil
• 1/2 tsp ground white pepper
• 1/4 cup chopped green onions
• Salt, to taste
• Optional: Vegan Chinese donuts and soy milk

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Press the tofu between paper towels to remove excess water. Slice into 1/2 inch thick pieces.
3. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium high heat. Add the tofu slices and cook until golden brown on both sides. Remove from pan and set aside.
4. In the same skillet, add another tablespoon of vegetable oil and sauté the shiitake mushrooms for 3 minutes or until tender. Stir in bean sprouts and water chestnuts. Cook for an additional 2 3 minutes.
5. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, ground white pepper, and salt to taste. Pour over the sautéed vegetables and stir well.
6. Add cooked rice noodles to the skillet with the vegetables and sauce. Toss gently until everything is evenly coated.
7. Garnish with chopped green onions and serve immediately. Optionally, add vegan Chinese donuts and soy milk for a complete breakfast experience.

Chef’s Insight

To enhance the aroma of this dish, add a dash of sesame oil to the frying pan during the cooking process.

Notes

For an authentic flavor, use Chinese black soy sauce and hoisin sauce.