40min 4 ppl
Pad See Ew with Tofu and Chinese Broccoli
24 minutes
4 people
Medium31–60 min or 7–12 steps
24 min · 8 steps
Medium: 31–60 min or 7–12 steps
405 kcalper person
Protein 19g
Carbs 30g
Fats 23g
About this dish
Wide rice noodles tossed in a hot wok with golden fried tofu, egg and Chinese broccoli, glossed dark with soy and vegetarian oyster sauce.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Chinese broccolicut into 5cm lengths200 g
- Garlic clovesfinely chopped3 cloves
Dairy & Eggs
- Eggslightly beaten2
Plant Proteins
- Firm tofucut into 2cm cubes300 g
Dried Goods
- Wide rice noodlesfresh, separated300 g
- Palm sugargrated1 tsp
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Dark soy sauce2 tbsp
- Light soy sauce1 tbsp
- Vegetarian oyster sauce2 tbsp
- Vegetable Oil4 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Pat the tofu dry, cut into cubes, and finely chop the garlic.
Approx. 4 minutes
2
Cut the Chinese broccoli into lengths and separate the noodles.
Approx. 4 minutes
3
Whisk together the dark soy sauce, light soy sauce, vegetarian oyster sauce and palm sugar in a small bowl.
Approx. 2 minutes
4
Heat 2 tablespoons of the vegetable oil in a wok over medium-high heat and fry the tofu for 5 minutes until golden on all sides. Remove and set aside.
Approx. 5 minutes
5
Heat 1 tablespoon of the oil in the same wok and stir-fry the garlic for 1 minute until fragrant.
Approx. 1 minute
6
Push the garlic to one side, pour in the remaining oil and the beaten eggs, and scramble for 1 minute until just set.
Approx. 1 minute
7
Add the noodles and sauce, and toss for 4 minutes until tender and evenly coated.
Approx. 4 minutes
8
Return the tofu to the wok with the Chinese broccoli and toss for 3 minutes until the broccoli wilts, then finish with the white pepper.
Approx. 3 minutes
