Ingredients5 Tbsp vegetable oil 250g firm tofu, cubed 2 tsp salt 3 Tbsp kecap manis 1 onion, diced 3 garlic cloves, minced 2 1/2 cm piece of ginger, minced 5 button mushrooms, sliced 1 capsicum, cut into strips 1 courgette, sliced 1 bunch pak choy, roughly chopped ½ tsp chilli flakes 1/2 Tbsp sweet chilli sauce 450g fresh hokkien noodles 1⁄3 cup cashews ½ cup whole fresh basil leaves 1/2 Tbsp sesame seeds handful of mung bean sprouts, to serve
In a small pan, heat 2 1/2 tablespoons of oil over a medium heat. Add cubed tofu and sprinkle with salt. Fry tofu on each side for 3-5 minutes or until golden. Shake pan occasionally to prevent sticking. Add 2 tablespoons of kecap manis and simmer for another 5-10 minutes until kecap manis caramelises. Set aside and keep warm.
In a large wok, heat remaining 2 1/2 tablespoons of oil over a medium heat. Cook onion, garlic and ginger until onion is translucent. Increase heat and add mushrooms, capsicum and courgette. Stir fry for 3-5 minutes or until vegetables soften. Add pak choy, chilli flakes, sweet chilli sauce and remaining tablespoon of kecap manis. Stir fry for a few minutes until ingredients are combined.
Add hokkien noodles and fry for another 5 minutes (or until noodles are cooked according to packet instructions). Remove from heat and add tofu, cashews, basil and sesame seeds. Serve topped with mung bean sprouts.