Vegan Mee Goreng Mamak

Ingredients

• 1 lb Dried Yellow Noodles
• 1 block Firm Tofu
• 2 cups Bean Sprouts
• 1 bunch Choy Sum
• 1 medium Red Onion
• 4 cloves Garlic
• 2 tablespoons Chili Paste
• 2 tablespoons Tomato Paste
• 2 tablespoons Dark Soy Sauce
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 1/4 cup Vegetable Broth
• 2 tablespoons Lime Juice
• 3 tablespoons Vegetable Oil

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat (212°F / 100°C). Add the 1 lb Dried Yellow Noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still have a slight bite. Drain the noodles in a colander and rinse them briefly with cool water to stop the cooking. Set the drained noodles aside.
2. 2Cut the 1 block Firm Tofu into 1-inch cubes. Heat 1 tablespoon of the 3 tablespoons Vegetable Oil in a large wok or 12-inch skillet over medium-high heat (375°F / 190°C). Add the tofu cubes and cook for 8-10 minutes, turning them occasionally, until all sides are golden brown and slightly crispy. Remove the tofu from the wok and set it aside.
3. 3Add the remaining 2 tablespoons of Vegetable Oil to the same wok over medium-high heat (375°F / 190°C). Add the 1 medium Red Onion, thinly sliced, and stir-fry for 2-3 minutes until it begins to soften and become fragrant. Add the 4 cloves Garlic, minced, and stir-fry for another 30 seconds until fragrant, being careful not to burn it.
4. 4Stir in the 2 tablespoons Chili Paste and the 2 tablespoons Tomato Paste. Cook for 1 minute, stirring constantly, until the pastes darken slightly and become very aromatic.
5. 5Pour in the 2 tablespoons Dark Soy Sauce, the 2 tablespoons Sweet Soy Sauce (Kecap Manis), and the 1/4 cup Vegetable Broth. Stir everything together and bring the sauce to a gentle simmer over medium heat (180°F / 82°C). Let it simmer for 2 minutes to allow the flavors to meld.
6. 6Add the cooked 1 lb Dried Yellow Noodles, the cooked 1 block Firm Tofu, the 2 cups Bean Sprouts, and the 1 bunch Choy Sum, cut into 2-inch pieces, to the wok with the sauce. Increase the heat to high (400°F / 205°C) and stir-fry everything together for 2-3 minutes, tossing constantly, until the noodles and vegetables are heated through and well coated with the sauce. The bean sprouts should be slightly wilted but still have a crunch.
7. 7Remove the wok from the heat. Stir in the 2 tablespoons Lime Juice. Serve the Vegan Mee Goreng Mamak immediately.

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