Vegan Pad See Ew with Tofu

Ingredients

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

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

Instructions

1. 1Take the 1 block of firm tofu and wrap it in a clean kitchen towel or several layers of paper towels. Place a heavy object, such as a cast-iron skillet or a few cans, on top for at least 15 minutes to press out excess water. Unwrap the tofu and cut it into 2.54 cm cubes. Heat a large 30.48 cm non-stick skillet over medium-high heat (approximately 190.6°C/190°C); add the 2.54 cm tofu cubes to the dry skillet and cook for 15-20 minutes, flipping halfway through, until golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set it aside.
2. 2Place the about 450 g wide rice noodles in a large heatproof bowl. Pour enough boiling water over the noodles to fully submerge them, then let them soak for 8-10 minutes, or until they are tender but still have a slight chew. Drain the noodles thoroughly in a colander and rinse them briefly with cool water to prevent sticking; set the drained noodles aside.
3. 3In a medium bowl, combine the 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar. Whisk the ingredients together until the brown sugar is completely dissolved and the sauce is well combined; set the sauce aside.
4. 4Peel and mince the 3 cloves of garlic. Heat a wok or a large 30.48 cm skillet over medium-high heat (approximately 190.6°C/190°C), then add the 2 tbsp vegetable oil. Once the oil is shimmering, add the minced 3 cloves of garlic and stir-fry for 30 seconds, continuously stirring, until the garlic is fragrant and lightly golden, being careful not to let it burn.
5. 5Wash the 1 bunch of Chinese broccoli and cut it into 5.08 cm pieces. Peel and slice the 1 cup of carrots. Add the 5.08 cm pieces of Chinese broccoli and the sliced 1 cup of carrots to the wok with the garlic. Stir-fry for 2-3 minutes, tossing frequently, until the vegetables are tender-crisp and bright green.
6. 6Add the cooked about 450 g wide rice noodles and the crispy 1 block of firm tofu to the wok with the vegetables. Pour the prepared sauce evenly over all the ingredients in the wok. Stir-fry for 2-3 minutes, gently tossing and folding the ingredients with tongs or spatulas, until everything is evenly coated with sauce and heated through.
7. 7Serve the Vegan Pad See Ew immediately.

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