- 1/3 cup / 63-83 ml of Pulo Lemongrass Atsuete Marinade
- 2/3 cup/167 ml Vegetable broth
- 1/3 cup/83 ml Water
- 1 tbsp/15 ml Soy sauce
- ½ block (175 grams) Firm or extra-firm tofu, pressed
- 1 tbsp/15 ml Cornstarch
- ¼ tsp/1.25 ml Sea salt
- ½ tbsp/7.5 ml Coconut oil
- 1 cup/250 ml (65 grams) Broccoli florets (large)
- 1 cup/250 ml (106 grams) Snap peas
- 2/3 cup/167ml (77 grams) Sliced carrot (1 medium carrot)
- 1 clove garlic, minced
- 2 cups/500 ml (107 grams) chopped Chinese cabbage
- 115 grams flour stick noodles (pancit canton noodles)
Other Ingredients (toppings, etc.):
- Roasted and salted peanuts, crushed
- Green onion, sliced
- Bean sprouts
- Prepare and cut all vegetables.
- Mix up the sauce: whisk together 1/3 cup of Pulo Lemongrass Atsuete Marinade, 2/3 cup vegetable broth, 1/3 cup water, and 1 tbsp soy sauce.
- Press 175 grams of firm or extra-firm tofu (½ of a typical 350g brick of tofu.) Cut the pressed tofu into cubes. (Refer to recipe notes [1,2,3] if you prefer not to press tofu.)
- Put the cubed tofu into a medium-sized bowl, sprinkle with 1 tbsp cornstarch and ¼ tsp salt. Gently stir to coat the tofu evenly without it crumbling. (Refer to recipe notes  if you don’t like the “coconut-y” flavour of coconut oil.)
- In a large wok, frying pan, or skillet heat ½ tbsp coconut oil over medium-high heat. Once the oil is hot, add the tofu cubes and cook, stirring often to prevent one side from burning, until most but not all of the sides of the tofu cubes are crisp and golden.
- Turn the heat up to high. If desired, add an additional ½ tbsp of coconut oil to the wok. Add the broccoli florets and stir-fry for 1 minute.
- Add the sliced carrot and snap peas. Stir-fry for 1 ½ minutes. Add the garlic, stir to mix and then add the Chinese cabbage. Stir-fry for 30 seconds.
- Add the noodles and the sauce. Cover with a lid and cook for 2 minutes. Uncover, stir quickly to submerge all of the noodles in the sauce and recover. Cook for 2-3 minutes, until the noodles are tender. (Refer to recipe notes  if you prefer a thicker sauce.)
- Serve immediately. Top with crushed peanuts, sliced green onion, and bean sprouts.
- The tofu doesn’t need to be pressed for this recipe. If you choose not to, you’ll need to increase the amount of cornstarch in the next step. (Due to the extra moisture in the tofu)
- If you didn’t press your tofu, depending on its water content, an extra ½-1 tbsp of cornstarch should be enough – the dredged tofu should look fairly dry.
- The tofu might stick to the wok. Don’t try to scrape it off the pan. Continue cooking the tofu, gently prodding it from time to time until the side that’s stuck crisps up and lifts easily from the wok.
- Choose a refined coconut oil to avoid any trace of coconut flavour. (Alternatively, canola oil, or another vegetable oil suitable for high-heat frying would work too.)
- For a thicker sauce, reserve 1 tbsp of the prepared sauce and mix with an additional 1 tsp of cornstarch. Stir in the reserved sauce and cornstarch mixture when submerging the noodles in step 8.