Vegan Pad See Ew
A delicious vegan take on the classic Thai noodle dish, Pad See Ew. Features wide rice noodles, Chinese broccoli, and a savory-sweet sauce.
Ingredients
- about 450 g Wide Rice Noodles
- 1 bunch Chinese Broccoli (Gai Lan)
- 1 block Firm Tofu
- 3 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Brown Sugar
- 3 cloves Garlic
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the 1 block of firm tofu to remove excess water, then cut it into 2.54 cm cubes.
- 2In a small bowl, whisk together the 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar until combined. This is your sauce.
- 3Prepare the Chinese broccoli: Wash the 1 bunch of Chinese broccoli, then cut the stems into 2.54 cm pieces and leave the leaves whole. Set aside.
- 4Heat the 2 tbsp vegetable oil in a large skillet or wok over medium-high heat, about 204.4°C (200°C). Add the 3 cloves of minced garlic and the cubed tofu. Stir-fry for 5-7 minutes, until the tofu is golden brown on all sides.
- 5Add the about 450 g wide rice noodles to the skillet with the tofu and garlic. Pour the prepared sauce over the noodles. Stir-fry for 3-5 minutes, tossing gently, until the noodles are heated through and evenly coated with the sauce.
- 6Add the prepared Chinese broccoli to the skillet. Continue to stir-fry for another 1-2 minutes, until the Chinese broccoli is tender-crisp and bright green.
- 7Serve the Vegan Pad See Ew immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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