Vegan Pad See Ew with Tofu

Ingredients

• about 450 g Wide Rice Noodles
• 1 block Firm Tofu
• 1 bunch Chinese Broccoli (Gai Lan)
• 3 cloves Garlic
• 4 tablespoons Soy Sauce (or Tamari)
• 2 tablespoons Dark Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 tablespoon Sugar
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1Press the 1 block of firm tofu to remove as much water as possible. Cut the pressed tofu into 2.54 cm cubes. Place the tofu cubes in a non-stick skillet with 1 tablespoon of vegetable oil over medium-high heat (204.4°C / 200°C). Cook for 10-15 minutes, turning occasionally, until all sides are golden brown and crispy.
2. 2Prepare the sauce: In a small bowl, whisk together the 4 tablespoons of soy sauce (or tamari), 2 tablespoons of dark soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of sugar until the sugar is dissolved. Set aside.
3. 3Prepare the noodles and vegetables: If your about 450 g of wide rice noodles are not pre-separated, gently loosen them. Wash the 1 bunch of Chinese broccoli (Gai Lan), trim off any tough ends, and cut the stalks into 2.54 cm pieces and the leaves into bite-sized pieces. Mince the 3 cloves of garlic.
4. 4Heat the remaining 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat (204.4°C / 200°C). Add the minced garlic and stir-fry for about 30 seconds until it smells fragrant, being careful not to burn it.
5. 5Add the prepared Chinese broccoli (Gai Lan) to the wok. Stir-fry for 2-3 minutes until the stalks are slightly tender-crisp and the leaves are just beginning to wilt.
6. 6Add the loosened about 450 g of wide rice noodles and the cooked crispy tofu to the wok with the vegetables. Pour the prepared sauce over everything.
7. 7Stir-fry gently for 3-5 minutes, ensuring the noodles and tofu are evenly coated with the sauce and heated through. The noodles should be tender but still have a slight chew.

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