200g mixed shredded vegetables e.g. carrots and cabbage
Red chilli, finely sliced
In a deep saucepan, heat up the oil over medium to low heat and add the tofu. Fry gently until golden and crispy.
Sprinkle in the Hawker-Style BBQ Blend and stir gently to combine. Add the coconut milk and sugar, and bring the sauce to a gentle simmer. Cook uncovered for about 10 minutes or until the sauce has thickened.
Assemble your dish by placing the mixed vegetables, noodles and tofu in a bowl, pour the tofu sauce over the top and mix to combine.
Serve hot with lime wedges, finely sliced red chilli and crushed peanuts.