Kl Hokkien Mee '福建炒面
Ingredients
- 3 frozen *udon cakes
- 14oz of firm tofu (pressed) or store-bought fried tofu
- 1 cup chopped cabbage
- 1 cup chopped gai lan (or sub with broccolini)
- 1 tablespoon finely chopped garlic
- oil for cooking, salt to taste
- sambal for serving
Preparation
Slice about 10oz of tofu into rectangles & the rest into tiny cubes. Then, pan-fry tofu rectangles with a drizzle of oil until golden brown, season with salt & set aside. Using the same pan, add a little more oil & cook tofu cubes until crispy & season with salt - these will be saved as toppings.
Cook frozen udon in boiling water for 2 mins to loosen up the strands. Drain & set aside
In a heated non-stick pan with 1 tablespoon oil, sauté garlic until fragrant.
Add in veggies, noodles, tofu rectangles, sauce & continue to cook by stirring continuously until the sauce is reduced to almost half & veggies are cooked through. Season accordingly, if needed.
For the sauce: 2.5 tablespoons dark soy sauce, 3 teaspoons light soy sauce, 2 cups of veggie stock
Turn off heat, add in seasoned tofu cubes & give it a good stir until well combined. Serve warm with a side of sambal.