Curry Noodles with Tofu, Bok Choy and Egg

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat ½ cup of cooking oil in a large pan. Fry the diced tofu until it turns golden brown on all sides. Remove and set aside on a clean plate.
   ▶ ≈0:22
2. 2
   Reduce the cooking oil in the pan to about 3 tablespoons. Pour in the beaten eggs and cook over low heat, gently pushing the cooked edges toward the center so the uncooked portions can set evenly. Once the eggs are fully cooked and firm, transfer to a plate and set aside.
   ▶ ≈1:30
3. 3
   Add approximately 2½ tablespoons of cooking oil to the pan. Sauté the minced garlic until it becomes light golden brown. Quickly add the chopped onion and stir-fry for about 30 seconds. Add the tomato wedges and continue cooking until the tomato softens, about 1.5 to 2 minutes.
   ▶ ≈2:11
4. 4
   Return the fried tofu to the pan. Add the oyster sauce and stir-fry for about 30 seconds to distribute the seasoning evenly throughout the mixture.
   ▶ ≈2:42
5. 5
   Add the chopped bok choy including the stems. Toss gently for about 1 minute until just barely tender.
   ▶ ≈3:18
6. 6
   Pour in 1.5 cups of water and cover the pan with a lid. Bring to a boil.
   ▶ ≈3:40
7. 7
   Once boiling, add the curry seasoning packet and stir well. Add the noodles and cook until softened, about 3 minutes, stirring occasionally.
   ▶ ≈3:55
8. 8
   Once the noodles are soft, add the cooked eggs back into the pan.
   ▶ ≈4:47
9. 9
   In a small bowl, combine 1.5 teaspoons of cornstarch with ¼ cup of water and mix until smooth. Pour the slurry into the pan and stir immediately to distribute evenly. Cook until the sauce thickens.
   ▶ ≈4:54
10. 10
    Taste the dish and adjust seasonings with salt and black pepper as needed. Transfer to a serving dish and serve hot, either on its own or with rice.
    ▶ ≈5:08