Vegetarian Bee Hoon with Tofu and Vegetables

Ingredients

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 200g (7 oz) firm tofu, cubed 200g (7 oz) firm tofu, cubed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce 1 tablespoon vegetarian oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 12g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pan or wok, heat the vegetable oil over medium heat.
3. 3.
   Add the minced garlic and grated ginger to the pan and sauté for a minute until fragrant.
4. 4.
   Add the sliced onion, julienned carrot, and red bell pepper to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   Push the vegetables to one side of the pan and add the cubed tofu. Cook for 3-4 minutes until the tofu is lightly browned.
6. 6.
   In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, sesame oil, lime juice, salt, and pepper.
7. 7.
   Pour the sauce over the tofu and vegetables in the pan. Stir-fry for another 2 minutes until everything is well coated.
8. 8.
   Add the cooked rice noodles and shredded cabbage to the pan. Toss everything together gently until the noodles are heated through and well combined with the sauce.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Rice noodles — Make sure to follow the package instructions for cooking the rice noodles as they can vary in thickness. Overcooking can result in mushy noodles, while undercooking can make them too firm.
• Tofu — Use firm tofu for this recipe to ensure it holds its shape during stir-frying. Press the tofu to remove excess moisture before cubing it for a firmer texture.

Tips & Tricks

• For added flavor, marinate the tofu in soy sauce and sesame oil for 15 minutes before stir-frying.
• Customize the vegetable selection based on personal preference or seasonal availability.
• Add a dash of chili sauce or sriracha for a spicy kick.
• Garnish with crushed peanuts for extra crunch.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan or microwave, adding a splash of water or vegetable broth to prevent drying.

Serving advice

Serve the Vegetarian Bee Hoon as a main dish, accompanied by a side of fresh cucumber slices or a tangy Asian salad. It pairs well with a squeeze of lime juice and a sprinkle of chopped cilantro for added freshness.

Presentation advice

To enhance the presentation, arrange the stir-fried tofu, vegetables, and rice noodles in a neat mound on a serving platter. Garnish with a sprig of fresh cilantro and a lime wedge for an inviting touch.