Mee Goreng Tofu with Noodles
Mee Goreng Tofu with Noodles



  • 2 pak choy, sliced
  • 2 tbsp cornflour
  • 4 tbsp sunflower oil
  • 140g extra firm tofu, cut into 10 thin slices
  • ½ onion, sliced
  • 2 sliced garlic cloves
  • 100g tenderstem broccoli
  • 1 red capsicum, thinly sliced
  • 1 carrot, thinly sliced
  • 300g wok-ready noodles
  • 3 tbsp thick soy sauce
  • 1 tsp chilli paste
  • 25g roasted cashews, roughly chopped
  • Sprinkle the cornflour over a large plate, and dust the tofu slices on both sides. Heat the oil in a large pan, and fry the tofu for 90 seconds on each side or until crisp and golden. Transfer to a plate with kitchen paper to drain. Add the onion to the pan and cook until softened and golden, then add the garlic for a few seconds more. Drain alongside the tofu.
  • Add the capsicum, broccoli, carrot, and pak choy and stir fry for a few minutes. Add the noodles and cook for 2 mins more, then stir in the soy sauce and chilli paste, followed by the tofu, onion, and garlic. Stir fry for 2 mins, toss the ingredients to heat through, then scatter with nuts and serve.
30 mins
3 serving

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