Pad See Ew (Vegan)
Ingredients:
- 8 oz flat rice noodles
- 14 oz firm tofu, cubed
- 2 tbsp neutral oil
- 2 cups Chinese broccoli or broccolini, chopped
- 3 cloves garlic, minced
- 2 eggs' worth of chickpea flour scramble (optional)
- 3 tbsp dark soy sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp white pepper
Features:
Nut-Free
Nutrition:
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Use the highest heat your stove allows and don't stir too often once the noodles go in — a hot wok and minimal tossing is what gives Pad See Ew its slightly charred, smoky flavor.
Instructions:
- Soak the Noodles: Soak the rice noodles according to package instructions until pliable, then drain.
- Sear the Tofu: Heat 1 tablespoon oil in a wok over high heat and pan-fry the tofu until golden. Remove and set aside.
- Stir-Fry the Broccoli: Add the remaining oil, garlic, and Chinese broccoli, stir-frying for 2-3 minutes.
- Add the Noodles & Sauce: Add the noodles, dark soy sauce, soy sauce, brown sugar, and white pepper, tossing well to coat and slightly char the noodles.
- Return the Tofu: Return the tofu to the wok and toss to combine.
- Serve: Serve immediately.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce. Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
A few ingredients do most of the work in this recipe. The flat rice noodles adds a neutral, hearty base that soaks up the surrounding flavors. The firm tofu provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The garlic builds a savory, aromatic base.
Pad See Ew (Vegan)
Ingredients:
- 8 oz flat rice noodles
- 14 oz firm tofu, cubed
- 2 tbsp neutral oil
- 2 cups Chinese broccoli or broccolini, chopped
- 3 cloves garlic, minced
- 2 eggs' worth of chickpea flour scramble (optional)
- 3 tbsp dark soy sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp white pepper
Why These Ingredients:
A few ingredients do most of the work in this recipe. The flat rice noodles adds a neutral, hearty base that soaks up the surrounding flavors. The firm tofu provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The garlic builds a savory, aromatic base.
Prep:
Use the highest heat your stove allows and don't stir too often once the noodles go in — a hot wok and minimal tossing is what gives Pad See Ew its slightly charred, smoky flavor.
Instructions:
- Soak the Noodles: Soak the rice noodles according to package instructions until pliable, then drain.
- Sear the Tofu: Heat 1 tablespoon oil in a wok over high heat and pan-fry the tofu until golden. Remove and set aside.
- Stir-Fry the Broccoli: Add the remaining oil, garlic, and Chinese broccoli, stir-frying for 2-3 minutes.
- Add the Noodles & Sauce: Add the noodles, dark soy sauce, soy sauce, brown sugar, and white pepper, tossing well to coat and slightly char the noodles.
- Return the Tofu: Return the tofu to the wok and toss to combine.
- Serve: Serve immediately.
