Mee Goreng Mamak with Tofu

Ingredients

• 12 oz Tofu
• 12 oz fresh yellow noodles or ramen
• 2 cups Bok Choy
• 1 Bell Pepper, sliced
• 3 tbsp kecap manis (or 2 tbsp soy sauce + 1 tbsp brown sugar)
• 1 tbsp sambal or sriracha
• 3 cloves garlic, minced
• 2 eggs (optional)
• 1 tbsp neutral oil
• Lime wedges and fried shallots, to finish

Method

1. Blanch or loosen the noodles per the package, drain well, and toss with a drop of oil so they don't clump while they wait.
2. Heat the oil in your biggest pan until it shimmers hard. Sear the Tofu until golden — 3–4 minutes — then push aside.
3. Add the garlic and eggs if using, scrambling them into ragged ribbons, then the Bok Choy and Bell Pepper; stir-fry 90 seconds.
4. Noodles in. Add the kecap manis and sambal and toss relentlessly until every strand is lacquered dark and glossy — about 2 minutes. A little char on the noodles is a badge of honor.
5. Serve immediately, buried in fried shallots, with lime squeezed over the top.