Vegan Sapasui (Samoan Chop Suey)

1. 1

   Crumble the tofu into a bowl. Stir the stock powder into the 1/4 cup hot water and add the soy sauce. Stir this through the crumbled tofu and set aside to absorb the flavour.

2. 2

   Remove the noodles from the packet and soak in cold water (for about 10-15 minutes, while you get the rest of the dish together).

3. 3

   Heat the vegetable oil in a large wok. Add the onion, ginger and garlic. Saute until the onion is cooked.

4. 4

   Add the marinated crumbled tofu and any remaining liquid in the bowl. Cook until any liquid is dissolved, at least 5 minutes.

5. 5

   Add all the vegetables and the beef stock, soy sauce and ketcap manis. Simmer until the vegetables are just tender and the liquid has reduced to about half.

6. 6

   Drain the noodles that you've been soaking in cold water and throw them in the wok. Stir well and cook for 2-3 minutes until the noodles are cooked and hopefully by this stage you shouldn't have too much liquid left in the wok. I recommend serving immediately - if you leave it hot in the wok the noodles will overcook and break up a lot (not that this matters very much!).

* Per serving · 4 servings · Values may vary.