Vegan Char Kway Teow (Malaysian Stir-fried Noodles)

Ingredients

• 1 lb Broad Rice Noodles (Kway Teow)
• 14 oz Firm Tofu
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives (Kucai)
• 4 tablespoons Soy Sauce (tamari for gluten-free)
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 1 tablespoon Chili Paste (Sambal Oelek)
• 1 tablespoon Vegan Oyster Sauce (mushroom-based)
• 3 tablespoons Vegetable Oil
• 3 cloves Garlic

Instructions

1. 1Prepare your ingredients: Press the 14 oz firm tofu to remove excess water, then cut it into 1/2-inch cubes. Chop the 1/2 cup Chinese chives into 1-inch pieces. Mince the 3 cloves garlic.
2. 2Heat 3 tablespoons of vegetable oil in a large 12-inch wok or skillet over high heat, around 400°F (200°C). Add the 14 oz tofu cubes and cook for 5-7 minutes, stirring occasionally, until they are golden brown and slightly crispy on all sides. Remove the cooked tofu from the wok and set it aside on a plate.
3. 3Add the 3 cloves of minced garlic to the hot wok. Cook for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned.
4. 4Add the 1 lb broad rice noodles to the wok. Use a spatula to gently break them up if they are stuck together. Pour in the 4 tablespoons soy sauce, 2 tablespoons sweet soy sauce, 1 tablespoon chili paste, and 1 tablespoon vegan oyster sauce. Stir everything together well for 1-2 minutes, ensuring the noodles are evenly coated with the sauces and starting to soften.
5. 5Add the 2 cups bean sprouts and the 1/2 cup Chinese chives to the wok. Stir-fry for another 1-2 minutes, just until the bean sprouts are slightly tender-crisp and the chives are wilted.
6. 6Return the cooked 14 oz tofu cubes to the wok. Stir everything together gently to combine the noodles, vegetables, and tofu. Continue to cook for an additional 2-3 minutes, stirring constantly, until the tofu is heated through and the noodles are tender.
7. 7Serve the Vegan Char Kway Teow hot immediately.

Related Guides