Malaysian Mee Goreng with Crispy Tofu and Fresh Bok Choy
Bold Malaysian stir-fried noodles featuring crispy cornstarch-coated tofu cubes and tender-crisp bok choy in a rich molasses-soy glaze. The sweet-savory sauce balances dark brown sugar and molasses with soy sauce and sambal oelek heat, while golden fried shallots add aromatic depth. Fresh Chinese noodles provide the perfect chewy base for this vegetarian-friendly dish that delivers authentic Southeast Asian flavors. Perfect for weeknight dinners or when craving bold, satisfying noodles with contrasting textures from silky greens and crispy tofu.
Ingredients
- 1 pound fresh Chinese noodlesdried rice noodles1:1gluten-free
rehydrate in hot water first
- ¼ cup dark brown sugar, packed
- ¼ cup molasses
- ¼ cup soy sauce
- 4 large shallots, 2 minced and 2 sliced thin
- 3 cloves garlic, minced
- 2 teaspoons sambal oelek
- 14 ounces extra-firm tofu, cut into 1-inch cubes
- salt and pepper
- 2 tablespoons cornstarch
- 5 tablespoons vegetable oil
- 1 pound bok choy, stalks and greens separated and sliced 1/2 inch thick
- 4 scallions, sliced thin on bias
- lime wedges
Instructions
- 1
Bring water to boil in large pot, add noodles and cook stirring often until tender, then drain and set aside
- 2
Whisk sugar, molasses, and soy sauce together in bowl, combine minced shallots, garlic, and sambal oelek in separate bowl
- 3
Spread tofu over paper towel-lined baking sheet and drain for 20 minutes, pat dry, season with salt and pepper, then toss with cornstarch and shake off excess
- 4
Heat oil in nonstick skillet over medium-heat until just smoking, add tofu and cook turning as needed until crisp and browned on all sides, then transfer to bowl
- 5
Add oil to skillet and heat until shimmering, add sliced shallots and cook until golden, then transfer to paper towel-lined plate
- 6
Add remaining oil to skillet and heat until shimmering, add bok choy stalks and cook until crisp-tender
- 7
Clear center of skillet, add garlic mixture and cook mashing into skillet until fragrant, then stir into vegetables
- 8
Stir in noodles, tofu, bok choy leaves, and scallions, add sauce and cook stirring constantly until thickened
- 9
Serve with lime wedges
Tips
Drain tofu thoroughly and shake off excess cornstarch to prevent oil splattering and ensure crispy exterior
Cook bok choy stalks first since they need more time than the tender leaves
Whisk sauce before adding to recombine ingredients that may have separated
Good to Know
Refrigerate leftovers up to 3 days, reheat in skillet with splash of water
Prepare sauce and drain tofu up to 4 hours ahead, store covered
Serve immediately while hot with lime wedges for brightness
Common Mistakes
Pat tofu completely dry to avoid oil splattering
Don't skip draining time for tofu or coating won't crisp properly
Add sauce at very end to prevent noodles from becoming mushy
Substitutions
Gluten-Free Swaps
rehydrate in hot water first
General Alternatives
FAQ
Can I use dried noodles instead of fresh?
Yes, use dried rice noodles or lo mein noodles. Soak rice noodles in hot water until tender, or cook wheat noodles according to package directions.
What if I can't find sambal oelek?
Substitute with sriracha or chili garlic sauce in equal amounts. The heat level will be similar but flavor slightly different.
How long will this keep in the refrigerator?
Store leftovers covered for up to 3 days. Reheat in a skillet with a splash of water to refresh the noodles and prevent sticking.