Vegan Bami Goreng

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the about 450 g of dried egg-free noodles to the boiling water and cook for 8-10 minutes, or until they are tender but still have a slight bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Place an approximately 30 cm wok or large skillet over medium-high heat and add the 2 tbsp of vegetable oil. Once the oil is shimmering, carefully add the 1 block of firm tofu, cubed. Fry the tofu for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crispy. Use a slotted spoon to remove the tofu from the wok and set it aside on a plate.
3. 3Reduce the heat to medium and add the 2 cloves of minced garlic, 1 tsp of minced ginger, and 1/4 tsp of chili flakes to the same wok. Sauté these aromatics for 1 minute, stirring constantly, until they are fragrant. Be careful not to burn the garlic.
4. 4Add the 2 cups of mixed vegetables (carrots, peas, bell peppers, onions) to the wok. Stir-fry the vegetables for 3-5 minutes, until they are tender-crisp, meaning they are cooked through but still have a slight crunch.
5. 5Return the cooked noodles and the fried tofu to the wok with the vegetables. Pour in the 1/4 cup of soy sauce and the 2 tbsp of sweet soy sauce. Toss everything together gently for 1-2 minutes, ensuring the noodles, tofu, and vegetables are evenly coated with the sauces.
6. 6Drizzle the 1 tbsp of sesame oil over the mixture in the wok. Give it one final toss to combine all the ingredients and distribute the sesame oil's flavor.
7. 7Serve the Vegan Bami Goreng immediately while it is hot.

Substitutions

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