14ouncesfirm tofudrained and cut into rectangular pieces
salt to taste
6ouncesdried wide rice noodles
1head baby bok choyleaves and stems separated, roughly chopped
2teaspoonslight soy saucesee note
2tablespoonsdark soy sauce
mung bean sprouts
peanuts or cashews
Soak noodles in hot water for 15-20 minutes, drain, and run under cold water.
Prepare tofu: Slice the tofu, then lay the slices out flat on a cutting board with paper towels or a clean kitchen towel. Press until tofu is dry to touch. Sprinkle with salt. Toss to evenly season tofu. Sprinkle 1 tablespoon of cornstarch over tofu, then toss to evenly coat. Continue sprinkling and tossing until all the cornstarch is used.
Cook tofu: Heat grill pan (or skillet) over medium high heat and add 2 tablespoons of canola oil. Add tofu and pan fry until golden brown. Set aside.
Cook noodles: Heat a deep pan or wok over medium heat. Add 1 teaspoon of canola oil and saute garlic for 10 seconds, until fragrant and brown. Add bok choy and cook until tender, about 2-3 minutes. Toss in the noodles along with soy sauce and cook until noodles are softened and have absorbed the sauce. (if noodles are taking a while to cook, add some water)
Make a well in the middle of the noodles and add the egg. Let it fry for about a minute and when it's almost cooked, mix in with the noodles. Add sugar and mung bean sprouts. Serve with tofu and ssambal. Add more mung bean sprouts and peanuts or cashews, if desired.
Light soy sauce is thinner and lighter in color but saltier than dark soy sauce. Dark soy sauce tends to be a bit sweeter.