The ingredients list is indeed long,but the final dish turned out so delicious and wholesome.
Flat fresh,rice noodles - 1/2 pound(Actual recipe uses fresh,flat rice noodles,but I substituted dry rice noodles and boiled in water till noodles were slightly soft)
Sesame oil - 1/4 cup
Extra firm tofu - 1 (12-ounce) package
Garlic, finely minced - 2 cloves
Shiitake mushrooms, thinly sliced -2 (I used button mushroom)
Baby carrots, sliced - ¼ cup (I used a packet of fancy cut carrots,broccoli and snap peas)
Broccoli florets and stems, cut into small pieces-1 cup
Palm sugar, freshly grated (or light brown sugar) - 1 tablespoon
Ginger garlic paste (see tips) - 1 tablespoon
Chili garlic sauce - 2 teaspoons
Black bean sauce - 1 teaspoon
Vegetarian mushroom flavored stir-fry sauce - 2 tablespoons
Dark soy sauce - 1/3 cup
Yellow onion, cut into thin wedges - 1
Salt - to taste
Black pepper, freshly ground - ½ teaspoon
Cilantro leaves, chopped - ¼ cup
In a wok,heat oil.Shallow fry the tofu till lightly brown and drain in paper towel.
In the same wok,heat 4 tablespoons of oil and add garlic and cook until fragrant, then add the onions, ginger garlic paste and carrots. Stir fry until they are slightly translucent, then add the broccoli.
Drizzle with about ¼ cup water. Stir fry for about 2-3 minutes. Add the mushrooms. Season with salt.
Toss well. Add the tofu, palm sugar, vegetarian mushroom flavored stir-fry sauce, chili garlic sauce and black bean sauce.
Finish with the noodles and cilantro. Drizzle with soy sauce
Stir well and allow the noodles to soften for about 2 minutes. Transfer to a platter.
Drizzle with a dash of sesame oil.
Garnish with more cilantro.