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vegan hokkien mee

Vegan KL Hokkien Mee 福建面

Kristin Tan
KL Hokkien Mee is by far one of my favourite 大炒 noodle dishes. This vegan version has thick yellow noodles, tempeh and cabbage smothered in a fragrant black sauce. Enjoy with crispy tofu and a side of chili sauce.
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Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Asian, Chinese, Malaysian
Servings 3 servings

Ingredients
  

  • 300 g Hokkien mee
  • 50 g firm tofu thawed and diced
  • 2 cloves garlic minced
  • 150 g tempeh sliced
  • 180 g Chinese cabbage sliced
  • 1 cup vegetable stock/kombu dashi
  • ½ tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • ½ tbsp cooking caramel optional
  • 1 tsp sugar
  • ½ tbsp cornstarch
  • MSG to taste
  • white pepper to taste

Chili sauce

  • 4 large red chilies chopped
  • 1 garlic clove
  • ½ tbsp lime juice more to taste
  • salt and sugar to taste

Instructions
 

Chili sauce

  • In a small blender, combine fresh chili, garlic and lime juice. Season with salt and sugar, then blend to get a smooth paste.

Noodles

  • Squeeze all the liquid from the tofu, then dice it. Prepare the rest of your ingredients.
  • In a large pan or wok with oil over medium-high heat, fry the tofu pieces until crispy golden brown. Remove from the pan and set aside.
  • In the same pan, cook the tempeh on each side for 3 minutes, until browned. Add in garlic and cook for another minute. Add in cabbage, noodles, and vegetable stock. Season with all the sauces, then pour in cornstarch slurry. Stir to combine, and let simmer until the sauce has reduced to a thick consistency. Season with MSG and white pepper to taste.
  • Transfer noodles to a serving plate. Top with fried tofu and serve immediately with chili sauce.
Keyword cabbage, dinner, lunch, noodles, tofu
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