Vegan Char Kway Teow (Stir-fried Flat Noodles)

Ingredients

• about 450 g Wide Flat Rice Noodles
• about 400 g Firm Tofu
• 3 tablespoons Vegetable Oil
• 4 cloves Garlic
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives
• 3 tablespoons Sweet Soy Sauce (Kecap Manis)
• 2 tablespoons Light Soy Sauce
• 1 teaspoon Chili Paste
• 1 tablespoon Lime Juice

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

Instructions

1. 1Cut the about 400 g firm tofu into 1.27 cm cubes. Heat 1 tablespoon of the 3 tablespoons vegetable oil in a large 30.48 cm skillet over medium-high heat (about 190.6°C or 190°C). Fry the tofu cubes, turning occasionally, for 8-10 minutes, until they are golden brown and slightly crispy on all sides.
2. 2While the tofu fries, place the about 450 g wide flat rice noodles in a large bowl. Pour enough hot water over them to cover completely. Let the noodles soak for 10-15 minutes, or until they are pliable but still firm to the bite, then drain them thoroughly in a colander.
3. 3Once the about 400 g firm tofu cubes are golden brown, use a slotted spoon to remove them from the 30.48 cm skillet and set them aside on a plate. Add the remaining 2 tablespoons of vegetable oil to the same skillet and heat over high heat (about 204.4°C or 205°C). Add the 4 cloves of minced garlic and stir-fry for 30 seconds, until fragrant and just beginning to turn golden, taking care not to burn it.
4. 4Add the drained about 450 g wide flat rice noodles and the fried about 400 g firm tofu cubes to the 30.48 cm skillet. Stir-fry vigorously for 2-3 minutes, tossing constantly, until the noodles are heated through and separate easily.
5. 5Add the 2 cups of bean sprouts and the 1/2 cup of chopped Chinese chives to the skillet. Continue to stir-fry for 1 minute, until the bean sprouts are slightly tender-crisp and the chives turn bright green.
6. 6Pour in the 3 tablespoons of sweet soy sauce, 2 tablespoons of light soy sauce, and 1 teaspoon of chili paste. Stir everything together very well for 1-2 minutes, ensuring the about 450 g wide flat rice noodles and vegetables are evenly coated with the sauce.
7. 7Continue to cook for another 2-3 minutes, stirring occasionally, until the about 450 g wide flat rice noodles are heated through, the sauce has thickened slightly, and coats the noodles with a glossy finish.
8. 8Remove the 30.48 cm skillet from the heat. Stir in the 1 tablespoon of lime juice and toss everything to combine thoroughly. Serve immediately while hot.

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