Tofu Pad See Ew

🛒 Ingredients

• Extra-firm tofu 150 g · 120 kcal
• Fresh wide rice noodles (Sen Yai) 150 g · 225 kcal
• Chinese broccoli (Gai Lan) 100 g · 20 kcal
• Garlic, minced 6 g · 9 kcal
• Large egg 50 g · 70 kcal
• Vegetable oil 20 g · 180 kcal
• Dark soy sauce 15 g · 15 kcal
• Light soy sauce 15 g · 10 kcal
• Vegetarian mushroom sauce 15 g · 15 kcal
• Palm sugar 4 g · 16 kcal
• White pepper 0 g · 0 kcal
• Water 20 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the noodles by separating them if fresh, or rehydrating if dried. Cut Chinese broccoli into bite-sized pieces and slice pressed tofu into rectangles.
2. Combine dark soy sauce, light soy sauce, vegetarian mushroom sauce, and palm sugar in a small bowl to make the stir-fry sauce.
3. Heat vegetable oil in a large wok or skillet over high heat. Add minced garlic and stir-fry briefly until fragrant, about 15-30 seconds.
4. Add the sliced tofu to the wok and stir-fry until lightly golden on all sides, about 3-4 minutes. Push the tofu to one side of the wok.
5. Crack the egg into the empty side of the wok and scramble until just set. Then mix the egg with the tofu.
6. Add the Chinese broccoli to the wok and stir-fry for 1-2 minutes until vibrant green and slightly tender-crisp.
7. Add the wide rice noodles to the wok, then pour the prepared sauce evenly over the noodles and ingredients.
8. Toss everything vigorously for 2-3 minutes until the noodles are well-coated, slightly caramelized, and heated through. Add a splash of water if needed to prevent sticking.
9. Serve hot, optionally garnished with a sprinkle of white pepper.