Vegan Char Kway Teow (Stir-fried Flat Noodles)

Ingredients

• 16 oz Wide Flat Rice Noodles
• 14 oz 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

Instructions

1. 1Cut the 14 oz firm tofu into 1/2-inch cubes. Heat 1 tablespoon of the 3 tablespoons vegetable oil in a large 12-inch skillet over medium-high heat (about 375°F 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 16 oz 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 14 oz firm tofu cubes are golden brown, use a slotted spoon to remove them from the 12-inch 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 400°F 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 16 oz wide flat rice noodles and the fried 14 oz firm tofu cubes to the 12-inch 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 16 oz 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 16 oz wide flat rice noodles are heated through, the sauce has thickened slightly, and coats the noodles with a glossy finish.
8. 8Remove the 12-inch 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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