Vegan Pad See Ew (Stir-Fried Rice Noodles)

Ingredients

• 1 lb Wide Rice Noodles
• 1 bunch Chinese Broccoli (Gai Lan)
• 14 oz Firm Tofu
• 4 cloves Garlic
• 2 tablespoons Coconut Oil
• 4 tablespoons Tamari
• 2 tablespoons Maple Syrup
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil

Instructions

1. 1Bring a large pot of water to a rolling boil. Carefully add the 1 lb Wide Rice Noodles to the boiling water and cook for 7 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Prepare your ingredients: Cut the 1 bunch Chinese Broccoli into 1 to 2-inch pieces. Cut the 14 oz Firm Tofu into 1-inch cubes. Mince the 4 cloves Garlic very finely.
3. 3In a 12-inch wok or large skillet, heat the 2 tablespoons Coconut Oil over medium-high heat, which is approximately 375°F (190°C). Add the 14 oz Firm Tofu cubes and cook, turning them every minute or so, for 5-7 minutes, until they are golden brown on all sides.
4. 4Add the minced 4 cloves Garlic and the 1 bunch Chinese Broccoli pieces to the wok with the tofu. Stir-fry for 3-5 minutes, until the Chinese Broccoli turns bright green and is tender-crisp, and the garlic becomes fragrant.
5. 5Pour in the 4 tablespoons Tamari, 2 tablespoons Maple Syrup, and 1 tablespoon Rice Vinegar. Stir everything together with the tofu and vegetables to combine the sauce thoroughly.
6. 6Add the cooked 1 lb Wide Rice Noodles to the wok. Gently toss and stir-fry for another 2-3 minutes, ensuring the noodles are evenly coated with the sauce and are heated through. The noodles should be pliable and slightly chewy.
7. 7Remove the wok from the heat. Drizzle the 1 teaspoon Sesame Oil over the noodles and toss once more to distribute it evenly. Serve the dish immediately.

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