Dairy-Free Pad See Ew with Tofu

Ingredients

• 1 lb Wide rice noodles
• 1 block Firm tofu
• 1 bunch Chinese broccoli (gai lan)
• 2 large Eggs
• 4 tbsp Soy sauce
• 2 tbsp Dark soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 2 cloves Garlic
• 3 tbsp Vegetable oil

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the 1 lb wide rice noodles and cook for 5-7 minutes, or until they are tender but still slightly firm to the bite. Drain the cooked noodles thoroughly in a colander and set them aside.
2. 2Place the 1 block firm tofu between several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron skillet or a few cans) on top and press for at least 15 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
3. 3Wash the 1 bunch Chinese broccoli thoroughly. Cut the stems and leaves into bite-sized pieces, approximately 1-2 inches long.
4. 4In a small bowl, whisk together the 4 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar until the sugar is dissolved and the ingredients are well combined. Set this sauce mixture aside.
5. 5Heat 2 tbsp vegetable oil in a 12-inch wok or large skillet over medium-high heat until it reaches approximately 350°F (175°C). Add the 1-inch cubes of tofu to the hot oil and cook, turning them every 2-3 minutes, for 8-10 minutes total, until they are golden brown and slightly crispy on all sides. Using a slotted spoon, remove the cooked tofu from the pan and set it aside on a plate.
6. 6Add the remaining 1 tbsp vegetable oil to the same 12-inch wok or large skillet over medium-high heat, ensuring it reaches approximately 350°F (175°C). Add the 2 cloves garlic, minced, and stir-fry for 30 seconds until fragrant, being careful not to let it burn. Immediately add the bite-sized pieces of Chinese broccoli and stir-fry for 2-3 minutes, until the stems are slightly tender-crisp and the leaves have wilted.
7. 7Push the cooked Chinese broccoli to one side of the wok or skillet, creating a clear space in the center. Crack the 2 large eggs into this empty space and let them cook undisturbed for about 30 seconds until the whites begin to set, then scramble them with a spatula for 1-2 minutes until they are just cooked through and no longer runny.
8. 8Add the cooked 1 lb wide rice noodles, the cooked 1-inch cubes of tofu, and the prepared sauce mixture to the wok or skillet with the vegetables and scrambled eggs. Using tongs or two spatulas, gently but thoroughly toss all the ingredients together for 2-3 minutes, ensuring the noodles and tofu are evenly coated in the sauce and everything is heated through.
9. 9Serve the Dairy-Free Pad See Ew with Tofu immediately while hot.

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