How to Cook Appetizing Pan Mee with Tofu Soy Topping #WYH

Pan Mee with Tofu Soy Topping #WYH. Mee Goreng is an Indonesian noodle dish that's traditionally made with meat and shrimp pan-fried in a sweet soy sauce. In this version, tofu replaces the meat; because Indonesian-style sweet soy sauce isn't readily available in most supermarkets, America's Test Kitchen uses a substitute made with. Garlic soy sesame sauce is the most common sauce that's served with tofu but if you like it spicy, you could add a bit of coarse Korean chili powder (Gochugaru, 고추가루) in it as well.

By pan-frying it, you get a nice, slightly crispy texture on it and then dip it in this awesome sauce. This pan fried can be served as a fun side-dish or as an appetizer-like item. Tofu may not be as traditional as say, the mini-quiche or pigs-in-a-blanket. You can cook Pan Mee with Tofu Soy Topping #WYH using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pan Mee with Tofu Soy Topping #WYH

1. It's 300 gm of INA Dried brown rice pan mee (NOODLE).
2. It's 1 of Pot Seaweed anchovy soup (SOUP).
3. It's 200 gm of Minced tofu in soy sauce with black fungus (TOPPING 1).
4. You need 40 gm of Fried anchovies (TOPPING 2).
5. Prepare 20 gm of MAEPRANOM Shrimp crushed chili (TOPPING 3).

Pan Mee - Malaysian dish with hand-torn noodles in a rich anchovy broth and topped with ground pork, veggie and crispy anchovies. Pan Mee (板面) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl. Drizzle with glaze, then top with scallions.

Pan Mee with Tofu Soy Topping #WYH step by step

1. Prepare SOUP first. Bring to pot, no frying required - 1L water, 1 tbsp soaked wakame seaweed, 1 anchovy stock cube, 80gm cubed turnip, 80gm cubed celery and salt white pepper to taste. Let simmer and set aside once nicely cooked. You can use any other vegetables you like (pan mee originally has no vege, but I like some).
2. Prepare TOPPING 1. In a wok, heat 1 tsp sesame oil and fry sliced garlic (1 clove). When garlic is brown, add sliced tofu (I used 2pcs of square tofu), thinly sliced black fungus mushroom (3 pieces), chopped chili padi (just 1 - I like it spicy), 2 tbsp soy sauce and 1 tbsp oyster sauce. Stir fry in the wok at the same time squash the tofu with your spatula until it becomes minced - see pic. Set aside.
3. Prepare TOPPING 2. Wash thoroughly 40gm of anchovy & drain. Heat oil in wok and fry anchovies til brown and crispy. Set aside.
4. Prepare NOODLES. Boil water in a medium sized pot with a little oil (to ensure noodles don't stick together). When it's boiling, put in noodles a few at a time, to ensure they have enough space to swim in. Boil for 8 minutes until soft with slight chewiness. Drain and move them to a bowl of cold water to stop the cooking..
5. Once everything is ready, place a generous amount of NOODLES for yourself into a deep bowl and add SOUP! We are ready to assemble!.
6. Top it off with TOPPING 1, then TOPPING 2 and lastly TOPPING 3. If you don't have flavored crush chili, normal chili flakes will do too - for me, as long as it's spicy!.
7. Done - WALA! #WhatYouHave.

Every time I cook the tofu this way in a nonstick pan with oil, it sticks to the pan and I lose some of the sear. These vegan Soy Marinated Tofu Bowls are full of rich flavors and plenty of texture to keep your taste buds happy and your belly full. The tofu will absorb much of the soy sauce while it's marinating, so you will have very little liquid left. In a nonstick or cast iron skillet (if using cast iron Top with sesame seeds and fresh chopped green onions if you are feeling fancy. Pan-Seared Soy Sauce and Black Pepper Tofu.