Char Kway Teow with Tofu
PREP 10 MIN•COOK 6 MIN
Ditch the takeout and make our vegan-friendly Malaysian Char Kway Teow at home instead. It's simple enough to throw together on a weeknight and you can mix it up with any protein or green leafy veg you have in the fridge.
Number of servings
90g dried flat rice noodles
1 tbs cornflour
300g firm tofu pressed between paper towel to remove excess water
2 tsp sesame oil
2 garlic cloves finely grated
1 tsp fresh ginger finely grated
1 tbs oyster sauce (or vegan equivalent)
1 tbs soy sauce (or tamari if gluten free)
1 bunch of baby bok choy (buk, pak or puk choy) (150g bunch) cut in quarters lengthwise
1 1⁄2 cups (60g) bean shoots well rinsed
1⁄2 tsp sesame seeds toasted, optional
Place noodles in a bowl and submerge in boiling water for a few minutes. Drain and set aside.
At the same time, place cornflour in a small bowl. Roughly crumble tofu into walnut sized pieces and toss with cornflour to lightly dust.
Heat oil in a non-stick wok or frypan over medium-high heat. Add garlic, ginger and tofu and stir-fry for 3-5 minutes or until browned.
Add both sauces and bok choy to wok and toss for 2 minutes or until bok choy has just begun to wilt.
Add drained noodles, stirring to warm through.
Toss through bean shoots and divide between bowls. Squeeze over lemon and scatter over sesame seeds to serve.
1898 kJ / 453 cals
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