Vegan Char Kway Teow (Stir-Fried Flat Rice Noodles)

Ingredients

• 1 pound Wide Flat Rice Noodles
• 1 block Tofu
• 2 tablespoons Vegetable Oil
• 3 cloves Garlic
• 1/2 cup Chinese Chives
• 1 cup Bean Sprouts
• 3 tablespoons Coconut Aminos
• 1 tablespoon Dark Soy Sauce (gluten-free)
• 1 teaspoon Maple Syrup
• 1 teaspoon Chili Paste (Sambal Oelek)

Instructions

1. 1Cut the 1 block of Tofu into 1/2-inch cubes. Place the tofu cubes in a large non-stick skillet and cook over medium-high heat at approximately 400°F (200°C) for 15-20 minutes, turning occasionally, until they are golden brown and slightly crispy. Remove the cooked tofu from the skillet and set it aside.
2. 2Place the 1 pound of Wide Flat Rice Noodles in a large heatproof bowl. Pour enough very hot tap water over the noodles to fully submerge them, then let them soak for 10-15 minutes, or until they are pliable and no longer stiff. Drain the noodles thoroughly in a colander and set them aside.
3. 3In a small bowl, combine the 3 tablespoons of Coconut Aminos, 1 tablespoon of Dark Soy Sauce (gluten-free), 1 teaspoon of Maple Syrup, and 1 teaspoon of Chili Paste (Sambal Oelek). Whisk these ingredients together until they are well combined and the sauce is uniform.
4. 4Heat the 2 tablespoons of Vegetable Oil in a wok or a very large skillet over medium-high heat, aiming for about 400°F (200°C). Add the 3 cloves of minced Garlic to the hot oil and stir-fry for about 30 seconds until you can smell its fragrance and it just begins to turn golden, being careful not to let it burn.
5. 5Add the prepared 1 pound of Wide Flat Rice Noodles, the cooked 1 block of Tofu, the 1/2 cup of Chinese Chives, and the 1 cup of Bean Sprouts to the wok with the garlic. Stir-fry all ingredients together for 2-3 minutes, tossing constantly, until the noodles and vegetables are heated through and slightly softened.
6. 6Pour the prepared sauce from the small bowl evenly over the ingredients in the wok. Continue to stir-fry for another 2-3 minutes, tossing vigorously, until the noodles, tofu, and vegetables are thoroughly coated with the sauce and everything is heated through and glossy.
7. 7Serve the Vegan Char Kway Teow immediately while hot.

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