Mamak Mee Goreng with Crispy Firm Tofu & Cabbage

Ingredients

• 10 oz fresh yellow noodles (or 8 oz dried egg noodles, cooked)
• 8 oz Firm Tofu, cubed
• 2 cups Cabbage, shredded
• 1 small potato, boiled and cubed
• 2 eggs
• 3 cloves garlic, minced
• 2 tbsp ketchup, 1 tbsp sweet soy, and 1 tbsp sambal or chili paste
• 1 tsp soy sauce
• 3 tbsp oil
• 1 lime, in wedges, and 1 handful bean sprouts

Method

1. Fry the Firm Tofu cubes in 2 tbsp oil over medium-high until golden on most sides, 4–5 minutes; set aside.
2. Stir-fry the garlic 20 seconds in the remaining oil, then add the noodles, potato, and the ketchup–sweet soy–sambal mixture and toss until stained red-brown.
3. Push everything aside, scramble the eggs hard in the empty space, then fold through.
4. Return the Firm Tofu with the Cabbage and sprouts and toss 1 minute — cabbage wilted, sprouts still snappy.
5. Serve with lime squeezed over generously; the tang against the sweet-hot noodles is the whole mamak effect.