118min 4 ppl
Vegan Fried Bee Hoon
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
428 kcalper person
Protein 18g
Carbs 62g
Fats 12g
About this dish
A plant-based Teochew-style fried bee hoon: rice vermicelli wok-fried with marinated seitan, pan-fried tofu and a turmeric tofu scramble in a light soy seasoning until each strand turns a pale golden brown.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Beansprouts150 g
- Chinese Chiveschopped20 g
- Garlic clovesminced3
Plant Proteins
- Seitanthinly sliced150 g
- Firm tofusliced80 g
- Silken tofucrumbled100 g
Dried Goods
- Rice vermicellisoaked until pliable350 g
Spices & Seasonings
- Turmeric powderfor colouring the tofu scramble2 g
Oils & Condiments
- Light soy sauce30 ml
- Dark soy sauce15 ml
- Vegetable stock150 ml
- Vegetable Oil40 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Soak the rice vermicelli in warm water until pliable, then drain well.
Approx. 6 minutes
2
Slice the seitan and firm tofu, and toss the seitan slices in a little of the dark soy sauce.
Approx. 6 minutes
3
Heat the vegetable oil in a wok and stir-fry the garlic until fragrant.
Approx. 3 minutes
4
Push the garlic aside, crumble in the silken tofu with the turmeric powder, and scramble briefly.
Approx. 4 minutes
5
Add the seitan and firm tofu slices and stir-fry for 2 minutes to heat through.
Approx. 2 minutes
6
Add the drained noodles, light soy sauce, remaining dark soy sauce and vegetable stock, and toss over high heat for 5 minutes until the liquid is absorbed.
Approx. 5 minutes
7
Add the beansprouts and chives and toss for 2 minutes until just wilted.
Approx. 2 minutes
