Vegan Mee Goreng Mamak (Malaysian Fried Noodles)

Instructions

1. 1Press the 1 block of Tofu to remove excess water. Cut the tofu into 1.27 cm cubes. Heat 1 tablespoon of the 2 tablespoons of Vegetable Oil in a large skillet over medium heat (176.7°C / 175°C). Add the tofu cubes and cook for 8-10 minutes, turning them occasionally, until they are golden brown and slightly crisp on all sides. Remove the cooked tofu from the skillet and set it aside.
2. 2Bring a large pot of water to a rolling boil. Add the about 450 g of Wide Rice Noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Immediately drain the noodles thoroughly in a colander and set them aside.
3. 3Heat the remaining 1 tablespoon of Vegetable Oil in a wok or large skillet over medium-high heat (204.4°C / 200°C).
4. 4Add the 3 cloves of minced Garlic, 2 chopped Shallots, and 1 tablespoon of Chili Paste to the hot oil in the wok. Sauté, stirring constantly, for 1 minute until the mixture becomes very fragrant.
5. 5In a medium bowl, whisk together the 3 tablespoons of Coconut Aminos, 2 tablespoons of Peanut Butter, 2 tablespoons of Lime Juice, 1 tablespoon of Brown Sugar, and 1/4 cup of Water until the mixture is completely smooth and well combined.
6. 6Pour the prepared sauce from the bowl into the wok with the sautéed aromatics. Stir occasionally and bring the sauce to a gentle simmer for about 1 minute.
7. 7Add the cooked about 450 g of Wide Rice Noodles, the prepared 1 block of Tofu, 1 cup of Bean Sprouts, and 1/2 cup of Chinese Chives to the wok. Stir everything together gently but thoroughly for 3-5 minutes, ensuring the noodles and vegetables are heated through and evenly coated in the sauce.
8. 8If you are using them, add the 1/2 cup of Fried Tofu Puffs during the last minute of cooking and stir to warm them through. Serve the Vegan Mee Goreng Mamak immediately.

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