Dairy-Free Pad See Ew

Ingredients

• about 450 g Wide Rice Noodles
• 1 bunch Chinese Broccoli (Gai Lan)
• 1 block Firm Tofu
• 4 cloves Garlic
• 3 tbsp Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Brown Sugar
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the 1 block of firm tofu to remove excess water, then cut it into 2.54 cm cubes.
2. 2Wash the 1 bunch of Chinese broccoli, then cut it into 5.08 cm pieces, separating the stems from the leaves. Mince the 4 cloves of garlic.
3. 3In a small bowl, whisk together the 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of brown sugar until combined. This is your sauce.
4. 4Heat the 2 tablespoons of vegetable oil in a large 30.48 cm wok or skillet over medium-high heat, about 190°C. Once the oil is shimmering, add the cubed tofu and stir-fry for 5-7 minutes, until golden brown on all sides. Use a slotted spoon to remove the tofu from the wok and set it aside on a plate.
5. 5Add the Chinese broccoli stems to the hot wok and stir-fry for 2 minutes until they begin to soften. Add the Chinese broccoli leaves and the minced garlic and stir-fry for another 1-2 minutes, until the leaves are bright green and tender-crisp, and the garlic is fragrant. Be careful not to burn the garlic.
6. 6Add the about 450 g of wide rice noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and vegetables. Stir-fry everything together for 3-5 minutes, tossing gently, until the noodles are heated through and evenly coated with the sauce.
7. 7Return the cooked tofu to the wok. Stir-fry for 1 minute more to combine all the ingredients.
8. 8Serve the Dairy-Free Pad See Ew immediately.

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