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
- 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)
- 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.
- 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.
- Heat sesame oil in wok over medium heat. Add the bell peppers – cook 2 minutes. Add garlic and cook 30 seconds, stirring constantly.
- 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.
- 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.