Mee Goreng with Tofu and Bok Choy
Ingredients
The noodles
-
1
pound
fresh Chinese noodles
The sauce
-
¼
cup
packed dark brown sugar
-
¼
cup
molasses
-
¼
cup
soy sauce
The aromatics
-
4
large
shallots
-
3
cloves
garlic
The protein
-
14
ounces
extra-firm tofu
The vegetables
-
1
pound
bok choy
-
4
scallions
sliced thin
The seasonings
-
2
teaspoons
sambal oelek
-
2
tablespoons
cornstarch
-
5
tablespoons
vegetable oil
-
salt and pepper
To serve
Instructions
- 1. Boil water in a large pot and cook the noodles until tender, then drain and set aside.
- 2. In a bowl, whisk together the sugar, molasses, and soy sauce.
- 3. Combine minced shallots, garlic, and sambal oelek in a separate bowl.
- 4. Drain the tofu on paper towels for 20 minutes, then season and coat with cornstarch.
- 5. Heat oil in a skillet and cook the tofu until crisp and browned, then transfer to a bowl.
- 6. In the same skillet, cook sliced shallots until golden, then remove and set aside.
- 7. Add bok choy stalks to the skillet and cook until crisp-tender, then add the garlic mixture.
- 8. Stir in the noodles, tofu, bok choy leaves, and scallions, then add the sauce and cook until thickened.
- 9. Serve with lime wedges.
Nutrition Facts (estimated)
Servings
4-6
Calories
525
Total fat
22g
Total carbohydrates
67g
Total protein
17g
Sodium
1184mg
Cholesterol
0mg
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