Vegan Char Kway Teow
Experience the flavors of Southeast Asia with this Vegan Char Kway Teow, a plant-based twist on the iconic Malaysian street food. Featuring chewy flat rice noodles stir-fried to perfection with golden tofu cubes, crunchy bean sprouts, and fragrant garlic, this dish is bursting with savory and smoky goodness. A bold sauce made with soy sauce, dark soy sauce, and a hint of chili paste ties it all together, while fresh spring onions and a squeeze of lime add vibrant pops of flavor. Ready in just 35 minutes, this vegan noodle recipe is perfect for weeknight dinners or impressing guests with authentic Asian cuisine. Embrace the essence of charred wok aromas and bold spices in this wholesome, meat-free delight!
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Recipe Information
Ingredients
- 250 grams Flat rice noodles
- 200 grams Firm tofu
- 100 grams Bean sprouts
- 3 stalks Spring onions
- 3 cloves Garlic
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Chili paste
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 unit Lime
Instructions
Begin by soaking the flat rice noodles in warm water for about 15 minutes or until they are soft. Drain and set aside.
Cut the firm tofu into 1-inch cubes. Pat dry with a paper towel to remove excess moisture.
Finely chop the garlic cloves. Slice the spring onions into 2-inch pieces, keeping the white and green parts separate.
In a small bowl, mix together the soy sauce, dark soy sauce, and chili paste to make the sauce. Set aside.
Heat one tablespoon of vegetable oil in a large wok over medium-high heat.
Add the tofu cubes and stir-fry until golden brown on all sides, about 5-7 minutes. Remove the tofu from the wok and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add the chopped garlic and the white part of the spring onions. Stir-fry for about 1 minute until fragrant.
Increase the heat to high and add the drained rice noodles. Stir-fry for about 2 minutes, ensuring the noodles don't stick to the bottom.
Pour the sauce over the noodles and toss well to coat all the noodles evenly with the sauce.
Add the bean sprouts, cooked tofu, and green parts of the spring onions. Stir-fry everything together for another 3-4 minutes.
Season with salt and black pepper to taste. Remove from heat.
Serve the Vegan Char Kway Teow hot, garnished with lime wedges for a refreshing squeeze of citrus over the noodles before eating.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3819 mg | 166% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 8.2 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1493 mg | 115% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1090 mg | 23% | |
*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.
