Vegan Pad See Ew with Rice Noodles

Ingredients

• 1 lb Wide Rice Noodles
• 1 bunch Chinese Broccoli (Gai Lan)
• 4 cloves Garlic
• 2 tbsp Vegetable Oil
• 4 tbsp Coconut Aminos
• 2 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 1/2 tsp Black Pepper
• 1 block Firm Tofu

Instructions

1. 1Press the 1 block Firm Tofu to remove excess water, then cut it into 1-inch cubes. Wash the 1 bunch Chinese Broccoli thoroughly, then cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces. Mince the 4 cloves Garlic.
2. 2Bring a large pot of water to a rolling boil. Add the 1 lb Wide Rice Noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew. Drain the noodles well in a colander and set them aside.
3. 3Heat the 2 tbsp Vegetable Oil in a large wok or 12-inch skillet over medium-high heat until it shimmers, reaching approximately 350°F (175°C). Add the 1-inch cubed Firm Tofu and cook, turning the pieces occasionally, for 5-7 minutes, until they are golden brown and crispy on all sides. Remove the cooked tofu from the wok and set it aside on a plate.
4. 4Add the minced 4 cloves Garlic and the prepared Chinese Broccoli stems and leaves to the same wok. Stir-fry over medium-high heat for 2-3 minutes, until the broccoli stems are slightly tender-crisp and the leaves are wilted.
5. 5Pour the 4 tbsp Coconut Aminos, 2 tbsp Maple Syrup, and 1 tbsp Rice Vinegar into the wok with the broccoli and garlic. Add the 1/2 tsp Black Pepper and stir well to combine all the sauce ingredients.
6. 6Add the cooked 1 lb Wide Rice Noodles to the wok. Toss everything together gently with tongs or two spatulas for 3-4 minutes, ensuring the noodles are heated through and evenly coated in the sauce, and the sauce has thickened slightly.
7. 7Return the cooked 1-inch cubed Firm Tofu to the wok. Toss gently with the noodles, broccoli, and sauce for about 1 minute, until everything is evenly distributed and heated through.
8. 8Serve the Vegan Pad See Ew immediately.

Substitutions

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