Madam Woo’s Tofu Char Kway Teow Noodles

Steps

1. Bring a pot of salted water to the boil. Prep tofu & veggies. In a bowl, toss tofu with cornflour and 1/2 tsp salt, until well coated. Set veggies aside.
2. Cook tofu. Heat a drizzle of oil in a non-stick fry-pan on medium-high heat. Cook tofu for 6-8 minutes, tossing every few minutes, until golden and crisp all over. Transfer tofu to a plate and reserve pan.
3. Meanwhile, cook noodles. Cook noodles in pot of boiling water for 6-8 minutes, until tender. Drain and refresh under cold water. Return to pot with a drizzle of oil to prevent sticking.
4. Cook veggies. Heat a drizzle of oil in reserved pan on medium-high heat. Cook eggplant and onion with first measure of sambal paste and a drizzle of soy sauce for about 5 minutes, until golden and just tender. Set aside and return pan to medium heat.
5. To finish. Add bok choy, cooked noodles, remaining sambal paste and first measure of Char Kway Teow sauce to pan and cook for about 1 minute, until fragrant. Remove from heat and fold through veggies and mung bean sprouts.
6. Serve noodles topped with tofu, chives, crispy shallots, peanuts and remaining Char Kway Teow sauce.