I kind of combined elements from vegan about town's two posts on mee goreng, both here and here. I've noted the changes below.
2 clove garlic (crushed or minced) (we increased this)
3 tomatoes (cut into small wedges) (we increased this)
Sauce: ( I think I ended up timing this recipe below by about 6)
5 shakes dark soy sauce (used regular gf soy sauce)
a little bit of kejap manis
1 tspish tomato sauce
some chilli sauce
1 tsp sugar
Combine together the hoisin, soy sauce, sugar, kejap manis, and tomato sauce, and add a few shakes of chilli sauce.
Soak the noodles in hot water for until soft with rice noodles this took about 15-20 minutes (with hokkien its is much much quicker) then drain and set aside
Heat up the wok, and coat the insides with a thin layer of oil. Throw in the garlic and chilli, and fry for a minute or two. Add the tofu and fry for a few minutes then remove tofu and set aside. Add a teaspoon or three of water to the wok, throw in the tomatoes and silverbeet and replace the lid. There should not be a lot of water, only enough to keep it steaming!
After a minute or three, throw in the noodles, tofu and the sauce. Put the lid on for a minute and leave to make lots of noises. When you next take off the lid, and try to toss the noodles, they should have started sticking to the wok, because all the liquid has dried up. This is good, but don't get too complacent! Alternate between tearing the noodles up off the wok, and leaving to burn, for about another two or three minutes.
Excuse the ugly photo, I was starving and just wanted to eat it immediately:
We eat a lot of noodles in this house but this was the first time that we fried them with the lid on. I loved this but I really think that rice noodles doesn't work as well so I recommend going with the hokkien if you can eat wheat instead. I'm not sure which variation in this recipe meant that we needed a lot more sauce, so taste accordingly.