How to Make Malaysian-styled Vegan Char Siu Wonton Mee
A hearty and comforting bowl of Malaysian-styled vegan char siu wonton mee, full of umami, crispy shallots, and springy noodles served with savory tofu and veggie wontons.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 2 servings Fresh noodles tender and springy
- 1 Large shallot thinly sliced
- 3 tablespoons Cooking oil vegetable or peanut
- 1 cup Yu choy (choy sum) blanched
- 2 tablespoons Soy sauce
- 2 teaspoons Vegan oyster sauce
- 2 teaspoons Thick caramel sauce or dark soy sauce
- 1 splash Toasted sesame oil
- Ground white pepper to taste
- 16 oz Firm tofu drained and pressed
- ¼ cup Cornstarch
- Oil for cooking
- 1 ½ tablespoons Soy sauce for char siu sauce
- 1 tablespoon Vegan oyster sauce for char siu sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon Maple syrup
- ½ tablespoon Toasted sesame oil for char siu sauce
- Ground white pepper to taste, for char siu
- ⅓ cup Water for char siu sauce
- 30 Wonton wrappers
- 2 cups Chopped cabbage
- 2 Dried shiitake mushrooms softened
- ½ cup Chopped carrots
- 3 oz Firm tofu for wonton filling
- ¼ teaspoon Mushrooms or umami seasoning
- Salt to taste
- Ground white pepper to taste, for filling
Instructions
Instructions
- Blanch yu choy in boiling water for 30 seconds, then dunk into cold water and drain.
- Cook fresh noodles per package instructions (2-3 minutes), rinse under cold water and toss with sesame oil.
- Fry sliced shallots in oil until golden and crispy (6-8 minutes). Reserve oil for sauce.
- Combine 2 tablespoons shallot oil with soy sauce, vegan oyster sauce, caramel/dark soy, sesame oil, and white pepper for sauce.
- Press tofu, cut into strips, coat with cornstarch and marinade (soy, vegan oyster, hoisin, maple, sesame oil, pepper, water). Let sit 10 mins, then saute until golden. Set aside.
- Make filling with cabbage, mushrooms, carrots, tofu, seasoning. Wrap in wonton wrappers. Steam in pressure cooker for 8 minutes. Plate noodles with sauce, yu choy, char siu tofu, wontons and serve.
Notes
You can freeze the wontons before steaming. Substitute dried noodles or frozen dumplings if needed. Store cooked components separately in fridge for longer freshness.