Vegan Char Kway Teow (Stir-Fried Noodles)

Ingredients

• 1 lb Wide rice noodles
• 1 block Firm tofu
• 1 bunch Chinese broccoli (gai lan)
• 1 cup Bean sprouts
• 4 cloves Garlic
• 4 tbsp Sweet soy sauce (kecap manis)
• 2 tbsp Dark soy sauce
• 2 tbsp Vegan oyster sauce
• 1 tsp Chili garlic sauce
• 2 tbsp Vegetable oil

Instructions

1. 1Prepare the 1 lb wide rice noodles by following the package instructions. Once cooked, drain them well and set them aside.
2. 2Press the 1 block firm tofu to remove as much water as possible. Cut the pressed tofu into 1/2-inch cubes.
3. 3Chop the 1 bunch Chinese broccoli into bite-sized pieces. Rinse the 1 cup bean sprouts under cold water. Mince the 4 cloves garlic.
4. 4In a medium bowl, whisk together the 4 tbsp sweet soy sauce, 2 tbsp dark soy sauce, 2 tbsp vegan oyster sauce, and 1 tsp chili garlic sauce until well combined. This is your sauce mixture.
5. 5Heat 2 tbsp vegetable oil in a large wok or 12-inch skillet over high heat until it shimmers, about 400°F (200°C). Add the 1 block firm tofu cubes and stir-fry for 5-7 minutes, or until they are golden brown and slightly crispy on all sides.
6. 6Add the minced 4 cloves garlic to the wok with the tofu and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
7. 7Add the chopped 1 bunch Chinese broccoli and the rinsed 1 cup bean sprouts to the wok. Stir-fry for 2-3 minutes until the Chinese broccoli is bright green and slightly tender-crisp, and the bean sprouts are just beginning to wilt.
8. 8Add the prepared 1 lb wide rice noodles and the prepared sauce mixture to the wok. Stir-fry everything together for 2-3 minutes, tossing constantly, until the noodles are evenly coated with the sauce and heated through.
9. 9Serve the Vegan Char Kway Teow immediately.

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