This isn’t a recipe from anywhere in particular, it is my own invention, but is definitely based upon recipes I’ve looked at. It uses techniques and ingredients that are commonly used in Chinese dishes.
The important thing it to get as much moisture as possible out of the tofu before you cook. I wrapped it in kitchen roll and left it to drain on a plate. I changed the kitchen roll a couple of times, because it was sodden. Tofu holds a lot of moisture.
Ingredients (for one person)
1 small block of medium tofu, sliced
a handful of breansprouts
a few shimeji mushrooms (you could use shredded oyster mushrooms instead)
1 green pepper, cut into diamond shapes
a small head of pak choi, leaves and stems shredded separately
1 spring onion, white parts cut on the bias, green parts finely chopped
1 teaspoon of light soy sauce
1 tablespoon of laoganma chilli bean sauce
1 heaped tablespoon of Chinese preserved vegetable (usually mustard greens)
a handful of fresh egg noodles
As with all stir-fried dishes, prepare everything first. You need to work fast.
First, heat the oil in your wok and fry the tofu slices in hot oil. Draining them will make them less fragile, but take care not to break them. Drain them on kitchen roll and put aside.
Heat the oil in the wok again and add the white parts of the spring onions and stir. Add in the white stems of the pak choi and the green pepper and stir-fry for a minute or so. Then add in the mushrooms and beansprouts and fry for another minute or so. You want cooked but slightly crisp vegetables.
While you are stir-frying, cook the noodles in boiling water, drain and put to one side.
Finally, add soy sauce, laoganma sauce and the pak choi leaves to the wok, srir and cook for 30 seconds or so, until the leaves are wilted. Add the noodles to the wok and mix everything. Lay the slices of tofu on top and mix again, carefully. Add the green part of the spring onion.
After another minute, serve everything in a bowl, garnished with the preserved vegetable.