This is one of those recipes that comes together in a jiffy and is perfect for a quick and wholesome lunch or fast supper. This Hoisin Tofu Skin & Mushroom Noodle Bowl is super easy to make & can even be part-assembled then made with just some boiling water for an easy work-day lunch (more on that later!)
First of all, I want to introduce you to tofu skin. It's also called dried bean curd skin or yuba. You can make it yourself by boiling soy milk - or do as I do and buy it in great big packets at the Asian supermarket. It's a great cupboard staple & is super simple to use. It comes in flaky sheets that you just re-hydrate in hot water. It takes on flavour really well, so sauteeing it in some garlicky hoisin sauce adds an easy extra dimension to this easy noodle bowl.
If you don't fancy using the tofu skin, could also use regular tofu in this dish, or just leave it out all together. This recipe is really more of an idea of how to assemble a quick and easy lunch than a true recipe.
🍜How to Assemble Noodle Bowl
This Hoisin Tofu Skin and Mushroom noodle bowl is super simple to pre-assemble. Once you have soaked your tofu skin in hot water, you then simply sautee your tofu skin, mushrooms and greens in a little oil and add the hoisin sauce.
When you want to eat, just add the rice noodles to boiling water & let it sit for 4-5 minutes until the rice noodles are soft. Drain & stir in your pre-prepared hoisin tofu, mushrooms & greens. Add some extra sauce if you want extra flavour! The sauce we've used in this recipe is from The Garlic Farm & it has a lovely garlicky hit to it. However you can also use any hoisin sauce that you like! Most are naturally vegan, but be sure to check the ingredients.
Use this recipe as a kind of template & try it with other ingredients too!. Some frozen peas,finely chopped carrots or red peppers would be nice, as would extra herbs to garnish or maybe some toasted sesame seeds. Get creative and make sure to let us know!
It is simply soya beans that have been soaked in water and ground up. They are then boiled and left to rest, which forms a skin on top. This skin is dried and makes 'tofu skin'
We love the garlicky flavour from The Garlic Farm but hoisin sauce is generally vegan and easy to find in most supermarkets or Asian specialty stores
You could use your favourite vegan chkn substitute. Or finely chop some plain tofu and marinate it in a mix of soy sauce and hoisin sauce before pan frying it. Or just add in extra mushrooms!
We used quick to make rice vermicelli noodles as they can be easily cooked by just pouring over boiling water then draining them. You could use any other favourite noodle however!
🍜Other Easy Noodle Recipes
If you like this Hoisin Tofu Skin & Mushroom noodle bowl, you might like some of our other recipe ideas:
Hoisin Tofu Skin & Mushroom Noodle Bowl
- 2 'cakes' of rice vermicelli noodles (Rice Vermicelli noodles generally are packed in single serves in larger packs. )
- 4-5 finely chopped spring onions
- 200 g sliced mushrooms (I used a mix of Shitake & Chestnut, but ordinary button mushrooms are also fine)
- 1 large handful greens, roughly chopped (Kale, spinach, cabbage, . whatever you have that is fresh!)
- 3-4 tablespoon Hoisin Sauce (Or more if you like it saucy!)
- 1 teaspoon nuetral oil (like sunflower oil)
- 50 g Bean Curd (tofu) skin (soaked in warm water)
- Soak the dry Bean Curd skin in warm water, then drain.
- Sautee the mushrooms and spring onions in the oil until softened. Then add the bean curd & the hoisin sauce & mix well.
- Add the greens & cook through (the time will depend on what kind of greens. A minute or so for spinach, maybe a little longer for kale or broccoli!
- If you're going to eat this now, then do this step immediately. If you're taking this for lunch or to eat later, then do this then.
- Boil some water & soak the rice noodles fin freshly boiled water for approx 5 minutes (until soft) . Then drain.
- Add the sauteed mushroom & bean curd mix, mix & eat! (maybe add some extra sauce if you're feeling saucy!!)