Serves 4 (vegan)
5 tbsp oil
250g firm tofu, cubed
2 tsp salt
3 tbsp kecap manis*
1 onion, diced
3 garlic cloves, minced
2½ cm piece of ginger, minced
5 button mushrooms, sliced
1 capsicum, cut into strips
1 zucchini, sliced
1 bunch pak choy, roughly chopped
½ tsp chilli flakes
½ tbsp sweet chilli sauce
450g fresh hokkien noodles
⅓ cup cashews
½ cup whole fresh basil leaves
½ tbsp sesame seeds
handful of mung bean sprouts, to serve
1 In a small pan, heat 2 1/2 tbsp of oil over a medium heat. Add cubed tofu and sprinkle with salt. Fry tofu on each side for 3-5 minutes or until golden. Shake pan occasionally to prevent sticking. Add 2 tbsp of kecap manis and simmer for another 5-10 minutes until kecap manis caramelises. Set aside and keep warm.
2 In a large wok, heat remaining oil over a medium heat. Cook onion, garlic and ginger until onion is translucent. Increase heat and add mushrooms, capsicum and zucchini. Stir-fry for 3-5 minutes or until vegetables soften. Add pak choy, chilli flakes, sweet chilli sauce and remaining kecap manis. Stir-fry until combined.
3 Add noodles and fry for another 5 minutes (or until cooked according to instructions). Remove from heat and add tofu, cashews, basil and sesame seeds. Serve topped with mung bean sprouts.
Note: Kecap manis is a thick, sweet Indonesian soy sauce.
