Mee Goreng with Tofu and Bok Choy

Name: Mee Goreng with Tofu and Bok Choy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 -6 servings
Ingredients: 1 pound fresh Chinese noodles; ¼ cup packed dark brown sugar; ¼ cup molasses; ¼ cup soy sauce; 4 large shallots; 3 garlic cloves; 2 teaspoons sambal oelek; 14 ounces extra-firm tofu; salt and pepper; 2 tablespoons cornstarch; 5 tablespoons vegetable oil; 1 pound bok choy; 4 scallions; Lime wedges

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5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 -6 servings
Calories
525 kcal
Course
Main Course
Cuisine
Asian

Mee Goreng with Tofu and Bok Choy

Omar Parker

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A sweet-and-spicy Indonesian noodle dish from America's Test Kitchen's The Complete Vegetarian Cookbook.

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Ingredients

Servings

1 pound fresh Chinese noodles
¼ cup packed dark brown sugar
¼ cup molasses
¼ cup soy sauce
4 large shallots 2 minced and 2 sliced thin
3 garlic cloves minced
2 teaspoons sambal oelek
14 ounces extra-firm tofu cut into 1-inch cubes
salt and 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 wedges

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Instructions

Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until tender. Drain noodles and set aside.
Whisk sugar, molasses, and soy sauce together in bowl. In separate bowl, combine minced shallots, garlic, and sambal oelek.
Spread tofu over paper towel-lined baking sheet and let drain for 20 minutes. Gently pat tofu dry with paper towels, season with salt and pepper, then toss with cornstarch in bowl. Transfer coated tofu to strainer and shake gently over bowls to remove excess cornstarch. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-heat heat until just smoking. Add tofu and cook, turning as needed, until crisp and browned on all sides, 8 to 10 minutes; transfer to bowl.
Add 1 tablespoon oil to now-empty skillet and heat until shimmering. Add sliced shallots and cook until golden, about 5 minutes; transfer to paper towel-lined plate.
Add remaining 1 tablespoon oil to now-empty skillet and heat until shimmering. Add bok choy stalks and cook until crisp-tender, about 3 minutes. Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet until fragrant, about 30 seconds; stir into vegetables.
Stir in noodles, tofu, bok choy leaves, and scallions. Whisk sauce to recombine, add to skillet and cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Serve with lime wedges.

Notes

If you can't find fresh Chinese noodles at your grocery store, substitute 12 ounces of dried spaghetti or linguine, cooked according to package instructions.

Nutrition Information

Show Details

Calories 525kcal (26%) Carbohydrates 67g (22%) Protein 17g (34%) Fat 22g (34%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 1184mg (49%) Potassium 903mg (26%) Fiber 5g (20%) Sugar 22g (44%) Vitamin A 5312IU (106%) Vitamin C 56mg (62%) Calcium 218mg (22%) Iron 6mg (33%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 525 kcal

% Daily Value*

Calories	525kcal	26%
Carbohydrates	67g	22%
Protein	17g	34%
Fat	22g	34%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Sodium	1184mg	49%
Potassium	903mg	19%
Fiber	5g	20%
Sugar	22g	44%
Vitamin A	5312IU	106%
Vitamin C	56mg	62%
Calcium	218mg	22%
Iron	6mg	33%