Tofu Mie Goreng

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs red onion
• 200g cabbage
• 1clove garlic
• 200g peanut satay tofu
• 40g nasi goreng paste
• 150g egg noodles
• 10g fried shallots
• 10ml soy sauce
• 5ml honey
• 30ml vegetable oil
• 2pcs eggs (optional)

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the capsicum, onion and cabbage. Cut the tofu into 3cm chunks. Crush or finely chop the garlic. Combine the nasi goreng paste (see Make it milder), 2 tsp soy sauce, 1 tsp honey and 60ml (¼ cup) water in a bowl and season with salt and pepper.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Meanwhile, heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Remove from the pan.
3. Step 3 — Stir-fry veggies
   Heat 1 tbs vegetable oil in the same pan over high heat. Stir-fry the capsicum, onion, cabbage and garlic for 2-3 mins until tender but still with crunch. Add the noodles, tofu and sauce mixture and stir-fry for 2 mins or until the noodles are warmed through. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Fry eggs
   If adding the fried eggs, heat 2 tsp vegetable oil in a small frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove from the pan.
5. Step 5 — Serve up
   Divide the tofu mie goreng among bowls, top with the eggs and scatter over the fried shallots. Enjoy!
6. Step 6 — Make it milder
   Nasi goreng paste gives a lovely flavour to the dish but it does have a chilli kick. If you don't like too much heat, reduce by half or to taste.

Allergens

Sojabohnen, Eier, Gluten, Peanut, Wheat