Pad See Ew with Tofu
This vegan Pad See Ew features wide rice noodles stir-fried with firm tofu and Chinese broccoli in a savory, slightly sweet sauce. It's a satisfying and flavorful dish that comes together quickly for a weeknight meal.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 627 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gwide rice noodle, fresh
- 250 gextra-firm tofu, pressed and cubed
- 150 gchinese broccoli, cut into 2-inch (5.1 cm) pieces
- 3 clovegarlic, minced
- 2 tbspvegetable oil
sauce
- 1 tbspdark soy sauce
- 2 tbsplight soy sauce
- 1 tbspvegan oyster sauce
- 1 tsprice vinegar
- 1 tspsugar
- 0.5 tspwhite pepper
Equipment
wok · large skillet · spatula · mixing bowl
The method
Step by step
- 1
Prepare the wide rice noodles according to package instructions, typically by soaking in warm water for a few minutes until pliable, then draining well. If using fresh noodles, gently separate them.
About 5 min
Cook’s note: Ensure noodles are not overcooked or they will break apart during stir-frying.
- 2
In a small bowl, whisk together the dark soy sauce, light soy sauce, vegan oyster sauce, rice vinegar, sugar, and white pepper to create the stir-fry sauce.
About 2 min
- 3
Heat a large wok or skillet over high heat. Add the vegetable oil and swirl to coat the pan.
About 1 min
Cook’s note: A hot wok is crucial for a good stir-fry.
- 4
Add the cubed tofu to the hot wok and stir-fry for 3-5 minutes until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.
About 5 min
Cook’s note: Don't overcrowd the pan; cook tofu in batches if necessary.
- 5
Add the minced garlic to the wok and stir-fry for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Add the Chinese broccoli to the wok and stir-fry for 2-3 minutes until bright green and slightly tender-crisp.
About 3 min
- 7
Push the vegetables to one side of the wok. Add the prepared wide rice noodles to the empty side of the wok.
- 8
Pour the prepared sauce over the noodles. Quickly toss and stir-fry the noodles and vegetables together for 2-3 minutes, ensuring the noodles are evenly coated with the sauce.
About 3 min
Cook’s note: Use two spatulas or tongs to gently separate and mix the noodles without breaking them.
- 9
Return the cooked tofu to the wok and toss everything together for another minute to combine and heat through.
About 1 min
- 10
Serve immediately while hot.
Per serving
Nutrition
- Calories
- 627.2kcal
- Protein
- 17.3g
- Carbs
- 95.2g
- Fat
- 20.8g
- Fibre
- 3.4g
- Sugar
- 4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pad See Ew in an airtight container in the refrigerator.
Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if dry.
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