Mee Goreng

Bring a large pot with 4 quarts water and 2 tbsp salt to a boil. Peel and thinly slice the yellow onion. Trim about 1 inch off the gai lan stems and chop the gai lan into bite-size pieces. Peel and thinly slice the carrot into rounds. Shred the cucumber on the large side of a box grater. Drain the tofu and pat dry with a clean kitchen towel. Cut the tofu into 1 inch cubes.

Heat a large nonstick skillet with 1 tbsp vegetable oil over medium-high heat. Add the cubed tofu and a pinch of salt and pepper and cook, tossing occasionally, until browned in places, 4 to 5 minutes. Transfer the crispy tofu to a plate.

Return the skillet to medium-high heat with 1 tsp vegetable oil. Add the sliced onion and cook, stirring occasionally, until it begins to brown in places, 2 to 3 minutes. Add the sliced carrots and chopped gai lan and cook until the vegetables are tender, 2 to 3 minutes.

Once the water is boiling, add the rice noodles and turn off the heat. Stir the noodles and let sit, stirring occasionally, until they are tender, 8 to 10 minutes. Drain and rinse noodles with cold water to stop the cooking process.

Add the cooked rice noodles to the skillet with the vegetables and turn the heat up to high. Add the coriander, cumin, tamari, and as much of the chile garlic sauce as you’d like, and cook until the noodles are well coated and hot, 2 to 3 minutes.

Halve the lemon, juice one half, and divide the other half into wedges. Off the heat, add the lemon juice and a pinch of salt to the rice noodles and toss well. Divide the rice noodles and vegetables between large plates and top with crispy tofu, shredded cucumber, and peanuts. Serve the mee goreng with lemon wedges. Enjoy!