Mee Goreng with Tofu and Bok Choy
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Indonesian sweet-and-spicy stir-fried noodle dish with crispy tofu and bok choy, coated in a molasses-based sauce with sambal heat. Quick and satisfying for vegetarian dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound fresh Chinese noodles
- 1/4 cup packed dark brown sugar
- 1/4 cup molasses
- 1/4 cup soy sauce
- 4 large shallots (2 minced and 2 sliced thin)
- 3 garlic cloves (minced)
- 2 teaspoons sambal oelek
- 14 ounces extra-firm tofu (cut into 1-inch cubes)
- Salt and pepper
- 2 tablespoons cornstarch
- 5 tablespoons vegetable oil
- 1 pound bok choy (stalks and greens separated and sliced 1/2 inch thick)
- 4 scallions (sliced thin on bias)
- Lime wedges
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 2186mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1046mg
- Calcium
- 432mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.