Dinner · Southeast asian
Tofu and vegetable pad see ew
Wide rice noodles stir-fried with crisp tofu, broccoli, and a dark sweet soy sauce.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 180 g dried wide rice noodles
- 220 g firm tofu, pressed and sliced
- 2 tbsp vegetable oil
- 150 g broccoli florets, blanched
- 2 garlic cloves, minced
- 1 large egg
- 2 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
Method
Soak the rice noodles in hot water for 10 minutes until pliable, then drain.
Heat 1 tbsp oil in a wok over high heat and fry the tofu slices until golden on both sides, then remove.
Add the remaining oil and garlic to the wok and cook for 30 seconds, then push aside and scramble the egg.
Add the noodles and broccoli and toss for 2 minutes over high heat.
Return the tofu to the wok with the dark soy sauce, soy sauce, brown sugar, and rice vinegar, and toss until evenly coated and heated through.
Serve immediately while hot.