Mee Goreng Mamak (Dairy and Egg-Free)

Ingredients

• 1 lb Yellow Noodles
• 1 block (14 oz) Firm Tofu
• 2 tablespoons Vegetable Oil
• 3 cloves Garlic
• 1 medium Onion
• 2 tablespoons Chili Paste
• 3 tablespoons Soy Sauce
• 1 tablespoon Dark Soy Sauce
• 2 tablespoons Tomato Ketchup
• 1/4 cup Water
• 1 cup Bean Sprouts
• 1 cup Chinese Cabbage
• 2 stalks Green Onions

Instructions

1. 1Prepare your ingredients: Cut the 1 block (14 oz) firm tofu into 1/2-inch cubes. Mince the 3 cloves of garlic. Peel and finely chop the 1 medium onion. Thinly slice the 2 stalks of green onions, separating the white parts from the green tops. Wash and roughly chop the 1 cup of Chinese cabbage. Wash the 1 cup of bean sprouts.
2. 2Heat 2 tablespoons of vegetable oil in a wok or large pan over high heat until it shimmers, about 400°F (200°C). Add the minced garlic and chopped onion and stir-fry for 1-2 minutes until they smell fragrant and the onion begins to soften.
3. 3Add the 2 tablespoons of chili paste to the wok and stir-fry for 1 minute, mixing it with the garlic and onion until it darkens slightly and becomes very aromatic.
4. 4Add the 1 block (14 oz) of tofu cubes to the wok. Cook, stirring occasionally, for 5-7 minutes until the tofu is lightly browned on most sides.
5. 5Pour in the 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of tomato ketchup, and 1/4 cup of water. Stir everything together and bring the sauce to a gentle simmer, which should take about 1 minute.
6. 6Add the 1 lb of yellow noodles, 1 cup of bean sprouts, and 1 cup of chopped Chinese cabbage to the wok. Stir-fry vigorously for 3-5 minutes, tossing everything together until the noodles are well coated with the sauce and the vegetables are tender-crisp and heated through.
7. 7Stir in the white parts of the 2 stalks of green onions during the last minute of cooking. Serve the Mee Goreng Mamak immediately, garnished with the green tops of the 2 stalks of green onions.

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