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Okay, I’m Dutch on my mother’s side and as far as I know there is a large Indonesian population in the Netherlands since Indonesia used to be a colony. Even though I’m not completely familiar with the whole history, I know that some of the cuisine was adopted from the Dutch, and since I was little there were a few dishes that my grandma and mother made, particularly Bami Goreng.
Traditionally it’s made with pork (or chicken), but I really don’t eat much meat and my mom suggested making it with tofu. So I went to the Dutch store in New West and got the pasta, used the Dutch seasoning packet (one day I’ll try to make it myself) and got to work on my experiment.
It. Was. Great.
I got a few looks from my relatives when they saw the word “TOFU,” but hey, if it means I can still enjoy it and get protein too, I’m game.
Make your meal even healthier. Tip:
I’m sure you can get away with pasta that isn’t from the Dutch store, and you can definitely make the spice mix at home.
The recipe also calls for one fried egg for each serving, which I left out, but you could do it if you felt so inclined.
Maybe next time I’ll add some greens or red peppers to bring a few more vegetables into the mix.
Click through for the recipe!…
Make about 6 servings
INGREDIENTS:
– 1 pack of Mie noodles (substitute egg noodles if necessary)
– Bami Vegetable Spice Pack (or make your own – SPICES)
– 2 large onions, chopped
– 1 cup leek (whichever part) chopped
– 1 cup celery, chopped
– a handful of Brussels sprouts, chopped
– 1 pack of extra firm tofu
– Sambal Oelek and Ketjap to taste (spicy, so be careful!)
– 1 tbsp vegan butter
INSTRUCTIONS:
In a large skillet or wok, melt the vegan butter over medium heat then add the onions. Cook until soft and translucent.
Add the leeks, celery and Brussels sprouts and continue cooking until they begin to soften.
Add the tofu and stir gently.
In a small bowl, rehydrate the vegetable and spice mixture in a little water (until it is no longer dry but not too runny, so between 2 and 3 tablespoons warm water).
Add to the mixture in the frying pan and toss to combine.
*You can place this in the slow cooker on low to allow the spices to blend! I left it in for a few hours. Or cook it on low heat in the frying pan for a while.
Bring some salted water to the boil in a large pot and cook the Mie noodles until cooked through (so they don’t get soggy in the slow cooker), drain and then add to the pot or slow cooker along with the vegetable mixture. I like to rinse the pasta with cold water every now and then to keep it from cooking.
You can add some sambal oelek and/or ketjap to the mix, as well as some salt – all to your taste. The sambal is super spicy, so start with a small amount and give it a try.
Place the noodles on plates and serve with a sliced fried egg on top, if desired, or keep it vegan.
ENJOY!
Let us know if you make this recipe by posting it on Instagram or Twitter and using the hashtag #LiveBarreLife! And if there are specific meals, fruits, vegetables, or meats, you’d like to see them on the blog!
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Photos and recipe by: Christine McAvoy
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