Go Back to Recipes Page      Print This

Chap Che with Fried Tofu

This dish showcases my love of Asian food. It's rich, delicious, easy to make (don't let the number of ingredients throw you)...it's basically a stir-fry dish with fried tofu! 


Fried tofu:
5-6 tablespoons avocado oil
2-3 tablespoons Suzanne's Specialties brown rice syrup
Generous pinch chile powder
2-3 tablespoons organic soy sauce
8, 1/4- inch thick slices extra firm tofu

Chap che:
6 ounces very thin bean thread noodles, known as bifun or cellophane
1/2 cup organic soy sauce
3 tablespoons sesame oil
3 tablespoons Suzanne's Specialties brown rice syrup
2 cloves fresh garlic, minced
1 tablespoon avocado oil
1 red onion, thin half moon slices
2 carrots, fine matchstick pieces
1-2 cups button mushrooms, brushed free of dirt, thinly sliced
3 cups baby spinach or arugula

Mix oil, rice syrup, chile powder and soy sauce together in a skillet and place over medium heat. Lay tofu slices in hot oil mixture and fry until golden, about 2 minutes. Turn and fry until golden on the other side, about 1 minute. Transfer to a plate and set aside.

Soak noodles in a bowl of warm water until softened, about 10 minutes and then drain in a colander. Bring a pot of water to a boil and cook for 2 minutes, drain well and rinse under cool water until cooled through.

Whisk together soy sauce, sesame oil, rice syrup and garlic. Set aside.

Heat avocado oil in a deep skillet over medium heat. Saute onion for 1 minute. Stir in carrot and saute for 2 minutes. Stir in mushrooms and saute for 3 minutes. Finally stir in baby greens and saute just until tender, about 30 seconds. Stir in noodles and soy sauce mixture and cook, uncovered, until liquid dissipates, 3-4 minutes. 

Transfer cooked noodles to a shallow platter and arrange tofu slices on top. Serve immediately. 

Makes 4 servings. 


Ergo Chef
 Christina's Advertisers
 The Fruit Company