Mee Goreng Mamak with Tofu and Mushrooms

Instructions

1. 1Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat, about 190°C. Add the 1 block of firm tofu, cut into 2.54 cm cubes, and the 1 cup of sliced mushrooms. Stir-fry for 5-7 minutes, until the tofu is lightly browned on all sides and the mushrooms are tender and have released their liquid.
2. 2Remove the browned tofu and tender mushrooms from the wok and set them aside on a plate. Leave the oil in the wok.
3. 3Add the 1/2 onion, sliced, and the 2 cloves of garlic, minced, to the hot oil in the wok. Stir-fry for 1-2 minutes until the onion is softened and the garlic is fragrant, being careful not to burn the garlic.
4. 4Add the 1 medium potato, cut into 1.27 cm cubes, to the wok. Cook for 5-7 minutes, stirring occasionally, until the potato pieces are slightly softened.
5. 5Stir 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 fragrant.
6. 6Add the about 450 g of yellow noodles to the wok. Stir-fry for 3-5 minutes, tossing gently to coat the noodles evenly with the sauce mixture until they are heated through.
7. 7Push the noodles and sauce to one side of the wok. Crack the 2 large eggs into the empty space. Scramble the eggs for 1-2 minutes until they are cooked through.
8. 8Add the cooked tofu, mushrooms, and scrambled eggs back into the noodles. Gently toss everything together for 1 minute to combine.
9. 9Serve the Mee Goreng Mamak immediately, garnished with the 1/4 cup of chopped green onions.

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