Vegan Mee Goreng Mamak (Malaysian Fried Noodles)

Instructions

1. 1Prepare your ingredients: Press the about 400 g firm tofu to remove excess water, then cut it into 1.27 cm cubes. Wash and chop the 1 bunch choy sum into bite-sized pieces. Thinly slice the 1/2 medium red onion and mince the 4 cloves garlic.
2. 2Heat 3 tablespoons of vegetable oil in a large 30.48 cm wok or skillet over medium-high heat (204.4°C / 200°C). Add the about 400 g tofu cubes and cook, stirring occasionally, until they are golden brown and crispy on all sides, about 5-7 minutes. Use a slotted spoon to remove the tofu from the wok and set it aside on a plate.
3. 3Add the thinly sliced 1/2 medium red onion and minced 4 cloves garlic to the same wok. Cook over medium-high heat (204.4°C / 200°C), stirring frequently, until the onion is softened and translucent, about 3 minutes. Add the chopped 1 bunch choy sum and 2 cups bean sprouts to the wok. Cook for another 2-3 minutes, stirring constantly, until the greens are slightly wilted but still bright green.
4. 4Add the about 450 g yellow noodles to the wok. Use a spatula to gently break them apart if they are clumped together. Pour in the 3 tablespoons soy sauce, 2 tablespoons sweet soy sauce, 1 tablespoon chili paste, 1 tablespoon vegan oyster sauce, and 1 tablespoon lime juice. Stir everything together thoroughly to ensure the noodles and vegetables are evenly coated with the sauces. Cook for 2-3 minutes, stirring constantly, until the noodles are heated through.
5. 5Return the cooked about 400 g crispy tofu to the wok with the noodles and vegetables. Stir gently to combine everything. Continue to cook for another 2-3 minutes, stirring constantly, until all ingredients are well mixed and heated through.
6. 6Serve the Vegan Mee Goreng Mamak hot immediately.

Related Guides