Mee Goreng Mamak (Indian-Style Fried Noodles)

Ingredients

• 1 lb Yellow Noodles
• 1 block Tofu (firm)
• 2 tbsp Vegetable Oil
• 3 cloves Garlic
• 1 Onions
• 1 tbsp Chili Paste (Sambal Oelek)
• 2 tbsp Soy Sauce
• 1 tbsp Sweet Soy Sauce (Kecap Manis)
• 2 tbsp Tomato Sauce
• 2 cups Vegetables (cabbage, carrots, bean sprouts)
• 1 tbsp Tapioca Starch

Instructions

1. 1Cut the 1 block of firm tofu into 1/2-inch cubes. Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium-high heat (400°F / 200°C). Fry the tofu cubes for 5-7 minutes, turning occasionally, until they are golden brown and slightly crispy. Remove the fried tofu from the skillet and set it aside on a plate.
2. 2Add the remaining 1 tablespoon of vegetable oil to the same 12-inch skillet and heat it over medium-high heat (400°F / 200°C). Add the 3 cloves of minced garlic and 1 chopped onion to the skillet. Sauté for 2-3 minutes until the garlic is fragrant and the onion is softened and translucent.
3. 3Stir in the 1 tablespoon of chili paste, 2 tablespoons of soy sauce, 1 tablespoon of sweet soy sauce, and 2 tablespoons of tomato sauce. Cook for 1 minute, stirring constantly, until the sauces are well combined and slightly thickened.
4. 4Add the 1 lb of yellow noodles and the 2 cups of vegetables (cabbage, carrots, bean sprouts) to the skillet. Add the fried tofu cubes back into the skillet. Toss everything together for 3-5 minutes until the noodles are heated through and the vegetables are tender-crisp.
5. 5In a small bowl, mix the 1 tablespoon of tapioca starch with 2 tablespoons of water until smooth. Pour this mixture into the skillet during the last 30 seconds of cooking. Stir continuously until the sauce thickens and coats the noodles and other ingredients.
6. 6Serve the Mee Goreng Mamak immediately.

Substitutions

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