Vegan Char Kway Teow (Stir-fried Noodles)

Ingredients

• 1 lb Wide rice noodles
• 1 block Firm tofu
• 2 cups Bean sprouts
• 1/2 cup Chinese chives
• 3 cloves Garlic
• 3 tbsp Soy sauce
• 1 tbsp Dark soy sauce
• 2 tbsp Vegan oyster sauce
• 1 tsp Sugar
• 1/4 tsp White pepper
• 2 tbsp Vegetable oil

Instructions

1. 1Cut the 1 block of firm tofu into 1/2-inch cubes. Heat 1 tablespoon of the 2 tablespoons of vegetable oil in a 12-inch skillet or wok over medium-high heat (about 375°F or 190°C). Fry the tofu cubes for 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the tofu from the skillet and set it aside on a plate.
2. 2In a small bowl, combine the 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of vegan oyster sauce, 1 teaspoon of sugar, and 1/4 teaspoon of white pepper. Stir well until the sugar is dissolved. This is your sauce mixture.
3. 3Wipe out the skillet if needed. Add the remaining 1 tablespoon of vegetable oil to the same 12-inch skillet or wok. Heat the oil over high heat until it is shimmering (about 400°F or 205°C). Add the 3 cloves of minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
4. 4Add the 1 lb of wide rice noodles to the hot skillet. Stir-fry the noodles for 2-3 minutes, tossing them constantly, until they begin to soften and become pliable.
5. 5Add the cooked tofu cubes, 2 cups of bean sprouts, and 1/2 cup of chopped Chinese chives to the skillet with the noodles. Continue to stir-fry for another 2-3 minutes, mixing everything together until the bean sprouts are slightly wilted but still crisp.
6. 6Pour the prepared sauce mixture evenly over the noodles, tofu, bean sprouts, and chives in the skillet. Stir-fry for 1-2 minutes more, tossing everything gently to ensure the noodles and other ingredients are well coated with the sauce and heated through.
7. 7Serve the Vegan Char Kway Teow immediately while it is hot.

Substitutions

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