Malaysian Noodles with Tofu

a delicious Malaysian noodles recipe in an earthstor bamboo bento

20 mins

Serves 4

Char kway teow is a Malaysian rice noodle dish, that is just as delicious as Thailand's pad thai. This is a vegan version with curry powder and Japanese Miso instead of the prawn paste usually included.

  • 250g Noodles, preferably wide rice noodles
  • 300g Tofu, diced
  • Sesame or Rapeseed oil for frying
  • 200g Bean Sprouts
  • 1/3 Cup Water
  • Chili flakes and Lime wedges to serve

Wok Sauce
  • 1 tsp Sugar
  • 2 tsp Curry Powder
  • 1 tbs Soy Sauce or Coconut Aminos
  • 1 tbs White miso
  • 1 tbs Sesame Oil
  • 3 tbs Sweet Soy Sauce (ketjap manis)

  1. Cook the noodles al dente following the instructions on the packet. Rinse in cold water.
  2. Whisk together all the wok sauce ingredients.
  3. Fry the tofu in a large frying pan with oil for 3 minutes.
  4. Mix in the beansprouts, add the noodles, wok sauce and water. Ensure everything is heated through.
  5. Serve the noodles with lime wedges and chilli flakes.

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