Tasty Thursday: Mee Goreng

Working on my 30 by Thirty list.  One of my goals was to try a new recipe each week, so here we go.  This week I'll be trying Mee Goreng.  It's one of my favorite things to eat back home, but I never tried making it as I imagined it would be too challenging.  That was until I came across this recipe, I can't wait to try it out tonight!



  •  1 (14-ounce) package water-packed extra-firm tofu, drained
  • 1 (1-pound) package fresh Chinese lo mein egg noodles
  • 2 tablespoons dark sesame oil
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt 
  • 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
  • 1 tablespoon sugar
  • 3 tablespoons chile paste with garlic (such as sambal oelek)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sweet bean sauce
  • 2 tablespoons low-sodium soy sauce


1. Remove the moisture form your tofu: Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.  (You don't want wet or soggy tofu hitting the pan, it'll splatter back at you.)
2. Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
3. Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately.

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