Vegan Dry Pork Noodle

Elevate your plant-based dining with this irresistible Vegan Dry Pork Noodle recipe, a flavorful reimagining of the classic street food favorite. Featuring crumbled extra-firm tofu marinated in a savory blend of soy sauce, dark soy sauce, maple syrup, and aromatic Chinese five-spice powder, this dish delivers all the umami you crave without the meat. The addition of sautéed shiitake mushrooms enhances the richness, while a touch of cornstarch ensures a satisfyingly crispy texture. Paired with tender vegan noodles tossed in fragrant sesame oil and garnished with fresh cilantro, green onions, and a hint of red chili flakes, this quick and easy recipe (ready in just 40 minutes) is perfect for weeknight dinners or impressing guests with a wholesome, plant-based twist.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Extra firm tofu
• 50 grams Dried shiitake mushrooms
• 4 tablespoons Soy sauce
• 2 tablespoons Dark soy sauce
• 1 tablespoon Maple syrup
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Chinese five-spice powder
• 2 tablespoons Cornstarch
• 400 grams Vegan noodles
• 2 tablespoons Sesame oil
• 2 stalks Green onions
• 10 grams Fresh cilantro
• 0.5 teaspoon Red chili flakes

Directions

Step 1

Begin by soaking the shiitake mushrooms in hot water for about 20 minutes until they are rehydrated. Drain and finely chop.

Step 2

While the mushrooms soak, press the tofu to remove excess water. Crumble the tofu into small pieces resembling minced pork.

Step 3

In a medium bowl, combine soy sauce, dark soy sauce, maple syrup, garlic powder, onion powder, and Chinese five-spice powder. Stir well and set aside.

Step 4

Add the crumbled tofu to the marinade and let it sit for at least 10 minutes to absorb flavors.

Step 5

Heat a large non-stick skillet over medium heat and add 1 tablespoon of sesame oil. Sauté the chopped mushrooms until they have released their moisture and start to brown, about 5 minutes.

Step 6

Add the marinated tofu to the pan with the mushrooms and cook until the tofu is browned and crispy, about 8-10 minutes, stirring occasionally.

Step 7

Sprinkle 2 tablespoons of cornstarch over the tofu and mushroom mixture to give it a nice crisp and ensure all moisture is absorbed. Cook for an additional 3 minutes.

Step 8

Meanwhile, cook the vegan noodles according to the package instructions, drain, and toss with the remaining tablespoon of sesame oil.

Step 9

Serve noodles in bowls, topped with the tofu and mushroom mixture.

Step 10

Garnish with sliced green onions, chopped cilantro, and a pinch of red chili flakes to taste. Serve immediately.

Nutrition Facts

Serving size	(857.0g)

Amount per serving	% Daily Value*
Calories	1391.1

Total Fat 54.6g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 11.8g
Cholesterol 0mg	0%
Sodium 5354.8mg	0%
Total Carbohydrate 173.1g	0%
Dietary Fiber 23.6g	0%
Total Sugars 21.3g
Protein 62.4g	0%

Vitamin D 513.3IU	0%
Calcium 1499.3mg	0%
Iron 13.2mg	0%
Potassium 1828.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 17.4%

Carbs: 48.3%