KL Hokkien Mee Stir-Fry
Ingredients
- 3 frozen udon cakes
- 14 oz 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 10 oz of tofu into rectangles and the remaining into cubes. Pan-fry rectangles with a drizzle of oil until golden brown, season with salt, and set aside. Using the same pan, add more oil and cook cubes until crispy, season with salt, and set aside as toppings.
Cook frozen udon in boiling water for 2 minutes to loosen strands, drain, and set aside.
In a heated non-stick pan with 1 tablespoon oil, sauté garlic until fragrant.
Add vegetables, noodles, tofu rectangles, and sauce. Stir continuously until sauce is reduced by half and vegetables are cooked through. Season if needed.
Turn off heat, add crispy tofu cubes, stir to combine, and serve warm with a side of sambal.
