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Mapo Tofu Noodles with Chili Oil

Mapo Tofu Noodles with Chili oil

These are two rich and spicy flavors merging — the ones of a Mapo Tofu with the comfort of tasty vermicelli noodles.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: dinner, lunch
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • Vermicelli
  • 180 g tofu, cubed
  • Shitake mushroom
  • 1 tbsp minced garlic
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • Salt to taste
  • Sugar to taste
  • 1 tbsp chili oil
  • 2 coriander leaves or scallions for garnish

Method
 

  1.  Soaked the vermicelli with warm water for 10 minutes. Drain and keep aside.
  2. Add vegetable oil over medium-high in a large pan or wok. Add the minced garlic and mushroom, sauté until fragrant.
  3. Add doubanjiang paste, oyster sauce and chili oil or paprika powder; stir it well.  Then, add stock.
  4. Add in cubed tofu, taking great care not to break the pieces, and cook a few minutes. Then, add vermicelli and cover it. Cook until the noodles soft.
  5. Add cornstarch slurry and stir until thickening of the sauce becomes thick.
  6. Mapo Tofu noodles is ready to serve. Garnish with chopped coriander leaves or spring greens.