Spicy Malaysian-Style Stir Fry

When we were cooking this dish, we realized how funny it is that Asian food rarely use cream. The sauce we made for this recipe smelled and tasted incredible.  Although I really liked this dish, there are few things I would recommend or change the next time I make it.

Spicy Malaysian-Style Stir Fry (www.espinosakitchen.wordpress.com)

Spicy Malaysian-Style Stir Fry


  • 1 (12-ounce) package water-packed extra-firm tofu, drained (Optional: Pan-fry the tofu)
  • 1 (12 oz.) package fresh Chinese lo mein egg noodles
  • 2 tablespoons dark sesame oil
  • 4 garlic cloves, minced
  • ¼ teaspoon salt
  • 2 red bell peppers, sliced
  • 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips (then washed)
  • 2 tablespoons Chile paste with garlic (such as sambal oelek)
  • ½ teaspoon sugar
  • Juice of ½ fresh lime
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame seeds (for garnish)


  1. Place the tofu on a plate and line the top and bottom with a double layer of paper towels. Place a plate on time for weight and let stand 20 minutes. Cut tofu into ½-inch cubes.
  2. Cook noodles in a large pot of boiling water according to package directions. Reserve 1 cup cooking liquid and drain the rest in a colander.
  3. Heat sesame oil in wok over medium heat. Add the bell peppers – cook 2 minutes. Add garlic and cook 30 seconds, stirring constantly.
  4. Add salt and bok choy and cook 30 seconds, stirring frequently. Stir in ½ cup reserved cooking liquid and bring to a boil. Reduce heat and cook 4 minutes.
  5. Combine remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sauce mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated. Add tofu and toss to combine.

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