Vegetable and tofu lo mein

Method

1. Soak the shiitake in the 100 g very hot water. Bring 2 litres unsalted water to the boil in a 3 litre saucepan. Drain the tofu, place between two plates and press under a weight, such as a tin, for 10 minutes. Meanwhile, allow 10–12 minutes for preparation: slice the mushrooms, cut the carrot into fine 5 cm batons, chop the garlic and ginger, and thinly slice the spring onions, keeping the white and green parts separate. Separate the bok choy stalks and leaves; cut the stalks into 2 cm pieces and the leaves into strips.
2. For the sauce, squeeze the shiitake over their bowl and set aside; strain 60 g soaking liquid into a bowl, leaving the gritty sediment behind. Mix with 32 g light soya sauce, the dark soya sauce, sugar, vinegar, 5 g sesame oil, white pepper and 3 g cornflour until dissolved. For the tofu, cut into 1.5 × 1.5 × 4 cm batons, drizzle with the remaining 8 g light soya sauce, sprinkle over 8 g cornflour and mix gently: every side should have a powdery coating.
3. Heat the wok over a high heat with 15 g sunflower oil until it shimmers. Add the tofu in a single layer and leave untouched for 3 minutes, then cook for another 3 minutes, turning, until brown and crisp on all sides with a soft centre. Set aside on a plate, uncovered to keep it crisp. While the tofu browns, cook the noodles for 1 minute less than the packet time, usually 3–4 minutes: the centre should stay slightly firm, as they will finish in the sauce. Reserve 100 g cooking water, drain, rinse under cold water for 10 seconds, shake the colander thoroughly, toss with 5 g sunflower oil and spread on a platter: oiled and separated, they can wait without sticking.
4. Return the wok to a high heat with the remaining 10 g oil. Add the mushrooms and shiitake and leave for 2 minutes without stirring, until coloured, then add the carrot and bok choy stalks and stir-fry for 3–4 minutes, stirring every 30 seconds. The mushroom juices should have evaporated, the base should be dry again and the carrot batons should bend without snapping. Add the garlic, ginger and spring onion whites and stir for 30 seconds; add the bok choy leaves and cook for 1 minute to wilt.
5. Stir the sauce, as the cornflour settles at the bottom, and pour into the wok. Let it bubble for 20 seconds, until thickened and coating the vegetables. Add the noodles and toss by lifting them for 1–2 minutes over a high heat, until coated and glossy; if the base begins to catch first, add 20–30 g reserved cooking water. Return the tofu for the final 30 seconds. Taste a noodle: if it needs more depth, add 1 tsp light soya sauce. In a wok or frying pan smaller than 30 cm, do this step in two batches, using half the noodles, vegetables, tofu and sauce each time, rather than overcrowding the pan.
6. Turn off the heat, drizzle with the remaining 2 g sesame oil and scatter over the spring onion greens. Divide between two warm bowls and serve immediately: the noodles should be silky and glossy, with no pool of sauce at the bottom.