Tofu Chow Mein

Ingredients

• 8 oz pre-steamed Cantonese noodles
• 14 oz extra-firm tofu, cut into thin strips
• 2 tsp dark soy sauce
• 2 tsp Shaoxing rice wine
• 1 tsp toasted sesame oil
• 1 Tbsp cornstarch
• 8 oz bean sprouts
• 8 oz bok choy, cut into small domino shapes
• 4 oz snow peas, strings removed
• 1/2 oz dried black mushrooms, soaked and cut into strips
• 2 Tbsp cornstarch
• 3 Tbsp vegetable broth or water
• 2 tsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tsp salt
• 3 cloves garlic, finely chopped
• 3 green onions, cut into 1 1/4-inch lengths
• 4 Tbsp neutral oil, divided

Directions

1. Toss tofu with dark soy sauce, rice wine, sesame oil, and 1 tablespoon cornstarch; let stand 15 to 30 minutes.
2. Briefly dip thawed noodles in boiling water for about 15 seconds, then rinse under cold water and drain well. Heat 2 tablespoons oil in a wok. Spread noodles evenly and fry 2 minutes per side, until light brown; transfer to a platter.
3. Heat remaining oil in the unwashed wok. Add salt, garlic, and tofu; stir-fry 1 1/2 minutes. Add black mushrooms, bok choy, bean sprouts, and snow peas; cover and cook 3 minutes. Add green onions. Whisk remaining cornstarch with broth, light soy sauce, and sesame oil; stir in until glossy, then spoon over the noodles.