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Pan Mee with Tofu Soy Topping #WYH
Pan Mee with Tofu Soy Topping #WYH

Before you jump to Pan Mee with Tofu Soy Topping #WYH recipe, you may want to read this short interesting healthy tips about Nutritious Energy Treats.

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If you might be looking for a quick snack, you can’t go completely wrong with a whole grain one. Starting your working day with a piece of whole grain toast can give you that extra boost you need to get going. When you require a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain food items is always much better than eating the highly processed grains we commonly find in our grocery stores.

There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to pan mee with tofu soy topping #wyh recipe. To cook pan mee with tofu soy topping #wyh you only need 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Pan Mee with Tofu Soy Topping #WYH:
  1. Take INA Dried brown rice pan mee (NOODLE)
  2. Prepare Pot Seaweed anchovy soup (SOUP)
  3. Provide Minced tofu in soy sauce with black fungus (TOPPING 1)
  4. Use Fried anchovies (TOPPING 2)
  5. Get MAEPRANOM Shrimp crushed chili (TOPPING 3)
Steps to make Pan Mee with Tofu Soy Topping #WYH:
  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

It's super flavorful, simple to make Cover with more paper towels, a baking sheet, and then place something heavy on top like a cast iron After the tofu has marinated, warm a few tablespoons of canola oil in a pan, cast iron preferred. An easy vegan fried noodle dish made with a sweet and aromatic syrupy soy sauce (ketjap manis) and with as much of a chilli kick as you dare! TOFU: Press as much moisture as you can out of the tofu using paper towels or a tofu press. BROTH: (SEE NOTES) To the same pan, add the chopped shiitake and a tablespoon or so of miso Add the stock and soy milk and bring to a simmer. Black sesame seeds, corn syrup, garlic, soy sauce, tofu.

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