TOFU MEE GORENG

Mee Goreng is an Indonesian dish of stir-fried noodles coated with a sticky sweet & savory sauce. Traditionally made with meat and eggs, this version goes vegan with tofu and JUSTEGG. I bought sweet soy sauce at my local Asian market but it's easy to make with regular soy sauce and brown sugar(directions below). Dark soy sauce is used to stain the noodles but not necessary to the flavor; use regular soy sauce instead. I used chow mein noodles; other noodle options include ramen, lo mein or soba. So yum.

INGREDIENTS

6 oz dried noodles (chow mein, lo mein, ramen or soba)

3/4 cup JUSTEGG

14 oz extra firm tofu, drained, pressed and cut into cubes

3 garlic cloves, minced

3 cups napa cabbage, sliced into 1/2" slices

2-3 cups beansprouts

1 bunch scallions, cut into 2" pieces

(Stirfry sauce)

3 Tbsp sweet soy sauce (kecap manis)

1 Tbsp soy sauce

1 Tbsp dark soy sauce(or regular soy sauce)

1.5 Tbsp vegan oyster sauce (vegetarian stirfry sauce or oyster mushroom sauce)

3 Tbsp ketchup

1.5 tsp sambal oelak or Sriracha

1 Tbsp sesame oil

DIRECTIONS

1. Prepare noodles per package directions. Set aside. Prepare stirfy sauce by wisking together soy sauces, vegan oyster sauce, ketchup, sambal oelek and sesame oil. Set aside.


2. Heat 1 Tbsp oil in a large skillet over medium heat. Pour in JUSTEGG, swirl to coat base. Cook until mostly set, then flip and continue cook another minute. Slide onto cutting board. To create ribbons, roll up loosely then slice into 1/2" pieces. Set aside.


3. Heat 2 Tbsp oil over HIGH heat. Cook tofu until browned, approximately 3 to 4 minutes per side. Add garlic and continue to cook another 1 minute.


4. Push tofu to perimeter of skillet. Add a little more oil if needed then stirfry cabbage for 2 minutes.


5. Add noodles, beansprouts, scallions and stirfry sauce, toss for 2 to 3 minutes until sauce reduces and noodles caramelized.


6. Return JUSTEGG to skillet and toss carefully to mix.


*Make sweet soy sauce by simmering 1/4 cup soy sauce with 6 Tbsp brown or coconut sugar until it reaches consistency of maple syrup. Remove from heat and let thicken more as it cools.

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