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.

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

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 lemon

1⁄2 tsp sesame seeds toasted, optional

Methodbased on 2 servings
1

Place noodles in a bowl and submerge in boiling water for a few minutes. Drain and set aside.

2

At the same time, place cornflour in a small bowl. Roughly crumble tofu into walnut sized pieces and toss with cornflour to lightly dust.

3

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.

4

Add both sauces and bok choy to wok and toss for 2 minutes or until bok choy has just begun to wilt.

5

Add drained noodles, stirring to warm through.

6

Toss through bean shoots and divide between bowls. Squeeze over lemon and scatter over sesame seeds to serve.

Nutritional Informationper serving

Energy (kJ)

1898 kJ / 453 cals

Protein

24.6 g

Fat

17.1 g

Sat. Fat

2.4 g

Carbs

45.4 g

Sugar

2.8 g

Fiber

10 g

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