Recipe: Perfect Pan Mee with Tofu Soy Topping #WYH

Recipe: Perfect Pan Mee with Tofu Soy Topping #WYH Delicious, fresh and tasty.

Pan Mee with Tofu Soy Topping #WYH. Knead dough for a minute while waiting for soup stock comes to a boil. Peel pieces of flattened dough and drop into the soup. Add another teaspoon oil & sauté mushrooms until cook.

Remove from the heat, and serve with additional marinade or soy sauce.

Remove shallots from pan into a bowl.

Continue with garlic into the same pan.

You can have Pan Mee with Tofu Soy Topping #WYH using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pan Mee with Tofu Soy Topping #WYH

1. Prepare 300 gm of INA Dried brown rice pan mee (NOODLE).

2. Prepare 1 of Pot Seaweed anchovy soup (SOUP).

3. It’s 200 gm of Minced tofu in soy sauce with black fungus (TOPPING 1).

4. It’s 40 gm of Fried anchovies (TOPPING 2).

5. You need 20 gm of MAEPRANOM Shrimp crushed chili (TOPPING 3).

Scoop only garlic into same shallots bowl.

Next cook dried shrimps in the same pan with oil.

Fry till fragrant and little crispy.

Pan mee is the simplest comfort food that could be made with ingredients common in an Asian household.

Pan Mee with Tofu Soy Topping #WYH instructions

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 dont 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 dont have flavored crush chili, normal chili flakes will do too - for me, as long as it's spicy!.

7. Done - WALA! #WhatYouHave.

And because we had no minced meat, I resorted to minced tofu!.

How To Make Tofu Banh Mi.

Meanwhile, prepare the pickled vegetables and the sandwich sauce.

Turn the heat to medium high and add the soy sauce, oyster sauce, thick caramel sauce, sugar, salt, sesame oil and white pepper.

The meat and mushroom will start to absorb the sauce.