Mee Goreng
We pair creamy tofu, tender bok choy, and crispy shallots with spicy pan-fried noodles for a vegetarian version of an Indonesian favorite.
Keywords
- Main Courses
- Indonesian
- Asia
- Beans
- Grains
- Rice & Beans
- Vegetarian
- Vegan
- Gluten Free
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Cooking tools:
- Nonstick skillet
- Stockpot
- Colander
- Fine-mesh sieve
- Baking sheet
- Paper towel
- Mixing bowl
- Plate
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Wooden spoon
- Spatula
Ingredients
- 1 pound fresh Chinese noodles
- 1/4 cup packed dark brown sugar
- 1/4 cup molasses
- 1/4 cup soy sauce
- 4 large shallots, 2 minced and 2 sliced thin
- 3 garlic cloves, minced
- 2 teaspoons sambal oelek chili paste
- 14 ounces extra-firm tofu, cut into 1-inch cubes
- Salt
- pepper
- 2 tablespoons cornstarch
- 5 tablespoons vegetable oil
- 1 pound bok choy, stalks and greens separated and sliced ½ inch thick
- 4 scallions, sliced thin on bias
- Lime wedge
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