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