Vegan Sesame-Tofu & Bok Choy Hokkien Stir-Fry

Just because a dish is plant-based doesn't mean it has to compromise on flavour. This vegan Hokkien stir-fry is proof of that. Rich, glossy, and deeply savoury with a gorgeous umami depth that rivals any meat-based version, this recipe has become a firm favourite in the vegan cooking community — and for very good reason. The secret is in the layering of plant-based flavour bombs that work together to create that signature Hokkien noodle richness without a single animal product in sight. Here at Yunion, we're proud that our fresh Hokkien noodles are completely vegan-friendly and perfect for dishes exactly like this one.

Serves: 2-3 Prep time: 15 minutes Cook time: 15 minutes

Ingredients

For the stir-fry:

• 1 packet Yunion Hokkien Noodles

• 300g firm tofu, cut into cubes, or tofu puffs (tou pok)

• 3 cups baby bok choy or choy sum, roughly chopped

• 2 cups green cabbage, shredded

• 1 carrot, julienned

• 1 cup bean sprouts

• 3 cloves garlic, minced

• 2 tsp sesame seeds, toasted

• Neutral oil for frying

For the sauce:

• 2 tbsp vegetarian oyster sauce or mushroom sauce

• 1 tbsp dark mushroom soy sauce

• 1 tbsp kecap manis (Indonesian sweet soy sauce)

• 1 tbsp Shaoxing wine

• 1 tsp toasted sesame oil

Method

Mix all sauce ingredients together in a small bowl and set aside.

• If using firm tofu, pat completely dry with paper towel. Heat wok over high heat with a generous splash of oil. Fry tofu cubes until golden and crispy on all sides — about 4-5 minutes. Remove and set aside. If using tofu puffs, skip this step.

• Add a little more oil to the wok. Fry garlic for 30 seconds until fragrant.

• Add cabbage and carrot and stir-fry for 2 minutes until just tender.

• Add bok choy or choy sum and toss for 1 minute until just wilted.

• Add Yunion Hokkien Noodles and pour the sauce over the top. Toss everything together until the noodles are well coated and glossy.

• Add bean sprouts and return the crispy tofu to the wok. Give everything one final toss to combine.

• Serve immediately, scattered with toasted sesame seeds.

Tips

• Getting the tofu properly crispy is the key to this dish. Make sure it's completely dry before it goes into the wok. Moisture is the enemy of a good golden crust.

• Tofu puffs are a fantastic shortcut if you don't want to fry your own tofu. They're available at Asian grocery stores across Perth and add a wonderful chewy texture to the dish.

• Dark mushroom soy sauce is what gives this vegan version its deep, rich colour and umami backbone. It's worth keeping a bottle in your pantry — it's a game changer for plant-based cooking..

Find Yunion Near You

Our full range of fresh noodles, wonton skins, and dumpling skins are available at select supermarkets and Asian grocery stores across Perth. Click here to find your nearest stockist.