Vegan Mie Goreng
This vegan mie goreng recipe by Chef Adam Sobel is an Indonesian-inspired dish that features tempeh, tofu, and a spicy sauce made with kecap manis, tomato paste, oyster sauce, and sriracha. Served with noodles and garnished with peanuts, scallions, and chili crisp, it's a flavorful and satisfying meal that's perfect for any day of the week.
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Servings: 2 -3 servings
Ingredients
- Stir-fry ingredients
- ¼ cup sesame oil
- 4 oz. Tempeh half package, sliced into ¼ inch strips
- 1 cup pre-fried extra firm tofu strips
- ¼ cup diced red onion
- 2 scallions roughly chopped
- 2 cloves garlic minced
- ½ cup shredded Napa cabbage
- 200 grams ramen noodles 200 grams rice noodles, or 230 grams fresh Shanghai style noodles, cooked
Stir-fry sauce ingredients:
- ¼ cup kecap manis
- 4 teaspoons tomato paste
- 1 tablespoon vegan oyster sauce
- 2 teaspoons sriracha
- 1 tablespoon rice vinegar
- ¼ teaspoon ground cloves
- 2 tablespoons water
To garnish:
- 3 tablespoons chopped roasted peanuts
- 1 thinly sliced scallion or 1 tablespoon minced chives
- Sambal oelek or chili crisp to taste (optional for spice)
Instructions
- In a wok or large cast iron skillet over a high flame, heat the sesame oil for 60 seconds. When the oil is hot, add the tempeh to the pan. Sauté the tempeh on high heat for 3 minutes, turning the pieces regularly until lightly golden all around.
- Add the pre-fried strips of tofu, onion, scallions, and minced garlic, and lower to medium heat. Stir fry the ingredients together for 3 minutes until the onions, garlic, and scallions become tender and fragrant.
- While the tempeh, tofu and veggies sauté, mix together all of the ingredients for the sauce in a small bowl using the tines of a fork to break up clumps and get it smooth.
- Add to the pan the cabbage, pre-cooked noodles, and sauce, and stir-fry together for about 2 minutes until all ingredients are well combined and the noodles are heated throughout.
- Place in an attractive serving bowl and garnish with chopped peanuts, scallions, and sambal oelek, or chili crisp to your taste.
Equipment
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