Vegan Char Kway Teow

Ingredients

• 1 lb Flat Rice Noodles
• 1 block Firm Tofu
• 4 links Chinese Sausage (Vegan)
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives
• 3 tablespoons Dark Soy Sauce
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 3 tablespoons Vegetable Oil
• 4 cloves Garlic
• 1 tablespoon Chili Paste
• 2 tablespoons Vegan Oyster Sauce

Instructions

1. 1Prepare your ingredients: Cut the 1 block Firm Tofu into 1/2-inch cubes. Slice the 4 links Chinese Sausage (Vegan) into 1/4-inch thick rounds. Finely mince the 4 cloves Garlic. Roughly chop the 1/2 cup Chinese Chives. Have the 1 lb Flat Rice Noodles ready.
2. 2Heat 1 tablespoon of the 3 tablespoons Vegetable Oil in a large wok or a 12-inch skillet over medium-high heat (350°F / 175°C). Add the minced 4 cloves Garlic and 1 tablespoon Chili Paste. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
3. 3Add the cubed 1 block Firm Tofu and the sliced 4 links Chinese Sausage (Vegan) to the wok. Stir-fry for 5-7 minutes, until the tofu is lightly golden brown on most sides and the vegan sausage is heated through.
4. 4Add the 1 lb Flat Rice Noodles to the wok. Pour in the 3 tablespoons Dark Soy Sauce, 2 tablespoons Sweet Soy Sauce (Kecap Manis), and 2 tablespoons Vegan Oyster Sauce. Stir-fry everything together for 3-5 minutes, ensuring the noodles are evenly coated and heated through. The noodles should be tender but still have a slight chew.
5. 5Add the 2 cups Bean Sprouts and the chopped 1/2 cup Chinese Chives to the wok. Continue to stir-fry for another 1-2 minutes, just until the bean sprouts are slightly softened but still have a bit of crunch. The chives should be bright green.
6. 6Add the remaining 2 tablespoons of the 3 tablespoons Vegetable Oil to the wok. Stir-fry for another 30 seconds to ensure everything is well combined and heated through.
7. 7Serve the Vegan Char Kway Teow immediately while hot.

Substitutions

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