Spiced Double Tofu & Veggie Mie Goreng
with Sambal & Crunchy Cucumbers
- Eggs
- Gluten
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Wheat
Level up your weeknight noodle game with this vibrant tofu mie goreng. Glossy noodles are tossed with golden tofu cubes in a savoury, slightly sweet sauce spiked with a kick of fiery sambal. Topped with a perfectly fried egg, a crunch of fresh cucumber and fragrant crispy shallots, it's a street food classic made effortlessly at home.
Ingredients
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1
Cucumber
1
Spring Onion
1 packet
Green Beans
1 packet
Asian Greens
1
Lime
2
Firm Tofu
(Contains: Soy May be present: Gluten, Peanuts, Sesame, Wheat.)
1 sachet
mild sambal seasoning
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1
Sambal
1 sachet
Crispy Shallots
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
1 tbs
soy sauce
(Contains: Soy May be present: Gluten.)
2 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
- Drain, rinse and set aside.
- Meanwhile, thinly slice cucumber and spring onion.
- Trim green beans and slice into thirds.
- Roughly chop Asian greens.
- Slice lime into wedges
- Cut firm tofu into 1cm chunks.
- In a large bowl, combine tofu, mild sambal seasoning and a drizzle of olive oil. Set aside.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook green beans, until tender, 4-5 minutes.
- In the last 1-2 minutes, add Asian greens and cook until just wilted. Transfer to a bowl.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate.
- Return frying pan to medium-high heat with a generous drizzle of olive oil.
- When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. TIP: Cook in batches if your pan is getting crowded.
- Return cooked veggies to the pan and Asian mushroom sauce, kecap manis, the soy sauce and a splash of water, stirring until combined.
- Remove from heat, sitr through cooked noodles. Add a generous squeeze of lime juice. Season to taste.
- Divide tofu mi goreng between bowls.
- Top with Sambal. Sprinkle over crispy shallots and spring onion.
- Serve with sliced cucumber and any remaining lime wedges. Enjoy!
