Tofu Puffs with Glass Noodles

Name: Tofu Puffs with Glass Noodles
Total time: 35 min
Ingredients: 200g tofu puffs (fried tofu), halved; 100g glass noodles (cellophane noodles), soaked and drained; 5 pieces shiitake mushrooms, sliced (soaking water reserved); 200g baby bok choy, chopped into bite-size pieces; 2 slices ginger, sliced; 2 cloves garlic, minced; 2 stalks green onion, cut into segments; 2 tablespoons vegetable oil; 2 tablespoons light soy sauce; 1 teaspoon sesame oil; to taste salt; a pinch white pepper

A cozy Chinese home-style bowl combining crispy tofu puffs that soak up savory broth with silky glass noodles and tender baby bok choy. The reserved mushroom soaking water creates a fragrant cooking liquid that ties all the flavors together.

35 min

Easy

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Story

This stir-fry brings together soft tofu puffs that absorb every drop of delicious savory flavor with delicate glass noodles and crisp baby bok choy. The secret weapon is the soaking liquid from the shiitake mushrooms—it adds deep umami that makes the whole dish sing.

Ingredients

tofu puffs (fried tofu), halved 200g

glass noodles (cellophane noodles), soaked and drained 100g

shiitake mushrooms, sliced (soaking water reserved) 5 pieces

baby bok choy, chopped into bite-size pieces 200g

ginger, sliced 2 slices

garlic, minced 2 cloves

green onion, cut into segments 2 stalks

vegetable oil 2 tablespoons

light soy sauce 2 tablespoons

sesame oil 1 teaspoon

salt to taste

white pepper a pinch

Instructions

Prep your ingredients

Soak the glass noodles in warm water for about 10 minutes until they soften, then drain thoroughly. Slice the shiitake mushrooms and save that soaking liquid—you'll need it later. Cut the tofu puffs in half and rinse the baby bok choy, then chop into easy-to-eat pieces.

Build aromatic flavor base

Heat vegetable oil in a large wok or skillet over medium-high heat. Add the ginger slices and minced garlic, stir-frying for around 30 seconds until they become fragrant and just start to turn golden.

Cook vegetables until aromatic

Add the sliced mushrooms and stir-fry for 2 minutes until they release their lovely aroma. Toss in the green onion segments and baby bok choy, cooking for another minute until the bok choy starts to soften but still has some crunch.

Add tofu and noodles with broth

Add the tofu puffs and gently fold everything together. Pour in the reserved mushroom soaking water (about 1 cup) along with the soy sauce. Bring to a gentle simmer and cook for 5-7 minutes, letting the noodles soak up all that flavorful broth.

Season and finish

Taste and season with salt and white pepper as needed. Drizzle with sesame oil and give everything a final gentle toss. The noodles should be tender and have absorbed the sauce. Serve right away while hot.