Vegan Char Kway Teow

Ingredients

• about 450 g Wide Rice Noodles
• 1 block Firm Tofu
• 2 cups Bean Sprouts
• 1 cup Chinese Chives
• 3 tablespoons Dark Soy Sauce
• 2 tablespoons Light Soy Sauce
• 1 tablespoon Maple Syrup
• 2 tablespoons Vegetable Oil
• 3 cloves Garlic
• 1 teaspoon Chili Paste (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g Wide Rice Noodles in a large bowl and cover them with warm water. Let them soak for about 15-20 minutes, or until they are soft and pliable. Once softened, drain the noodles completely and set them aside.
2. 2While the noodles soak, prepare the tofu. Place the 1 block Firm Tofu on a clean kitchen towel or paper towels and press down firmly to remove as much excess water as possible. Once pressed, cut the tofu into 1.27 cm cubes.
3. 3Heat 2 tablespoons of Vegetable Oil in a large wok or 30.48 cm skillet over high heat until the oil is shimmering, which is about 205°C. Add the 3 cloves of minced Garlic and 1 teaspoon of Chili Paste (if using). Stir constantly for about 30 seconds until the garlic is fragrant, being careful not to burn it.
4. 4Add the cubed tofu to the hot wok. Stir-fry the tofu for 4-5 minutes, turning occasionally, until it is lightly browned and slightly crispy on the edges.
5. 5Add the soaked and drained about 450 g Wide Rice Noodles to the wok with the tofu. Stir-fry for 2-3 minutes, breaking up any clumps of noodles.
6. 6Pour in the 3 tablespoons Dark Soy Sauce, 2 tablespoons Light Soy Sauce, and 1 tablespoon Maple Syrup. Stir everything together well to coat the noodles and tofu evenly. Continue to stir-fry for another 1-2 minutes.
7. 7Add the 2 cups Bean Sprouts and 1 cup Chinese Chives to the wok. Stir-fry for an additional 1-2 minutes, just until the bean sprouts are slightly tender-crisp and the chives are bright green and slightly wilted. Do not overcook them.
8. 8Remove the wok from the heat and serve the Vegan Char Kway Teow immediately.

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