Vegan Mie Gacoan
Bring the bold flavors of Indonesia to your table with this Vegan Mie Gacoan, a plant-based twist on the fiery and beloved street food dish! Featuring chewy rice noodles, golden-brown tofu, crisp bean sprouts, tender carrots, and vibrant kale, this stir-fry is packed with fresh vegetables and a trio of sauces—soy sauce, vegan oyster sauce, and sweet soy sauce (kecap manis)—that create an irresistible balance of savory, sweet, and umami flavors. Enhanced by aromatic garlic, shallots, and a kick of red chili, this recipe is a perfect choice for vegans and spice lovers alike. Quick and easy to make in just 40 minutes, it’s a satisfying meal for two and can be customized with a squeeze of lime for a zesty finish. Ideal for those seeking hearty vegan dinner ideas, this dish is sure to become a favorite in your rotation!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 150 grams Firm tofu
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 2 pieces Shallots, thinly sliced
- 2 pieces Red chili, chopped
- 1 piece Carrot, julienned
- 100 grams Kale, chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Vegan oyster sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Bean sprouts
- 3 pieces Scallions, sliced
- 1 piece Lime, cut into wedges
Instructions
Start by preparing the tofu. Cut the firm tofu into small cubes and pat dry with a paper towel to remove excess moisture.
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and cook until they are golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil and sauté the minced garlic, sliced shallots, and chopped red chili until fragrant and lightly browned.
Add the julienned carrot and chopped kale to the pan. Stir-fry for 5 minutes until the vegetables are tender but still crisp.
Cook the rice noodles according to the package instructions until al dente. Drain and set aside.
In the pan with the vegetables, add the soy sauce, vegan oyster sauce, and sweet soy sauce. Stir to combine and cook for another 2 minutes.
Add the cooked rice noodles, browned tofu cubes, salt, and black pepper to the pan. Toss everything together until the noodles are well coated with the sauce and heated through.
Add the bean sprouts and sliced scallions to the pan, gently mixing them into the noodle mixture. Cook for an additional 2 minutes to lightly cook the sprouts.
Serve the Vegan Mie Gacoan hot, garnished with lime wedges for squeezing over the noodles just before eating.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 20.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1038 mg | 22% | |
*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.
