Vegan Beef Kway Teow
Discover the irresistible flavors of Vegan Beef Kway Teow, a plant-based twist on the classic Malaysian street food favorite. This stir-fried noodle dish combines silky flat rice noodles, crisp bean sprouts, and tender bok choy with golden cubes of tofu and savory vegan beef strips, all infused with a rich medley of soy sauce, dark soy sauce, and chili paste for a perfectly balanced flavor profile. Fresh aromatics like garlic and shallots elevate the dish, while a squeeze of lime adds a zesty finish that ties it all together. Quick to prepare and loaded with bold, umami-packed ingredients, this vegan comfort food transforms any ordinary mealtime into a satisfying culinary adventure. Perfect for busy weeknights or impressing guests, this recipe is sure to become a staple for those seeking wholesome, Asian-inspired dishes!
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Recipe Information
Ingredients
- 250 grams Flat rice noodles
- 200 grams Firm tofu
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 3 tablespoons Vegetable oil
- 3 Garlic cloves
- 2 Shallots
- 200 grams Bean sprouts
- 100 grams Bok choy
- 150 grams Vegan beef strips
- 1 tablespoon Chili paste
- 1 teaspoon Brown sugar
- 2 stalks Spring onions
- 1 Lime
Instructions
Prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
Cut the firm tofu into bite-sized cubes. In a non-stick pan, heat 1 tablespoon of vegetable oil over medium heat and fry the tofu until golden brown on all sides. Remove from pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Add minced garlic and sliced shallots and sauté until fragrant.
Add the vegan beef strips to the pan and stir-fry for about 5 minutes or until they are lightly browned.
Add the bean sprouts and roughly chopped bok choy, cooking for another 2 minutes until just tender.
Mix in the cooked rice noodles, tofu cubes, soy sauce, dark soy sauce, chili paste, and brown sugar. Stir-fry all ingredients together well until the noodles are well-coated with the sauces and flavors.
Adjust seasoning to taste if necessary. Add the final tablespoon of vegetable oil around the edges of the pan for additional flavor.
Remove from heat and garnish generously with chopped spring onions.
Serve hot with lime wedges on the side for an extra tangy kick.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5589 mg | 243% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 27.0 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2244 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
