Vegan Mee Goreng (Dairy-Free)

Ingredients

• 1 lb Egg Noodles
• 1 block Firm Tofu (pressed)
• 3 tablespoons Vegetable Oil
• 1 medium Onion (sliced)
• 3 cloves Garlic (minced)
• 1 tablespoon Chili Paste (sambal oelek)
• 3 tablespoons Ketjap Manis (sweet soy sauce)
• 2 tablespoons Soy Sauce
• 0.5 cup Vegetable Broth
• 2 cups Bean Sprouts
• 2 cups Chinese Cabbage (chopped)
• 2 stalks Green Onions (chopped)

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Carefully add the 1 lb of egg noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still slightly firm to the bite. Drain the cooked noodles thoroughly in a colander and set them aside.
2. 2Cut the 1 block of pressed firm tofu into 1/2-inch cubes. Heat the 3 tablespoons of vegetable oil in a 12-inch wok or large skillet over medium-high heat (400°F/200°C). Add the 1/2-inch tofu cubes and stir-fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the crispy tofu from the wok with a slotted spoon and set it aside.
3. 3Add the 1 sliced medium onion to the same wok. Stir-fry for 3-4 minutes over medium-high heat (400°F/200°C), until the onion is softened and slightly translucent. Add the 3 cloves of minced garlic and 1 tablespoon of chili paste; cook for 1 minute more, stirring constantly, until the garlic is fragrant.
4. 4Pour the 3 tablespoons of ketjap manis, 2 tablespoons of soy sauce, and 0.5 cup of vegetable broth into the wok. Stir all ingredients together and bring the sauce to a gentle simmer over medium-high heat (400°F/200°C); let it simmer for 1-2 minutes.
5. 5Add the cooked 1 lb of egg noodles, the reserved crispy 1 block of tofu, 2 cups of bean sprouts, and 2 cups of chopped Chinese cabbage to the wok. Stir-fry everything together for 2-3 minutes over medium-high heat (400°F/200°C), ensuring the noodles, tofu, bean sprouts, and cabbage are evenly coated in the sauce and heated through.
6. 6Divide the Vegan Mee Goreng among four plates. Sprinkle the 2 chopped green onions evenly over the top of each serving and serve immediately.

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