71min 4 ppl
Vegan Pad Woon Sen
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 6 steps
Medium: 31–60 min or 7–12 steps
390 kcalper person
Protein 16g
Carbs 40g
Fats 18g
About this dish
The same golden tofu and crunchy vegetables as the vegetarian version, without the egg — glass noodles tossed glossy in soy and vegetarian oyster sauce.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovescrushed3
- Onionssliced1
- Carrotspeeled and julienned1
- Celery stalkssliced on the diagonal2
- Spring onionssliced2
Plant Proteins
- Firm tofupressed and cut into 2cm cubes350 g
Dried Goods
- Glass noodles150 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil4 tbsp
- Light soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Vegetarian oyster sauce1 tbsp
- Vegetable stock2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Soak the glass noodles in hot water for 8 minutes until soft, then drain and snip into shorter lengths.
Approx. 8 minutes
2
Press the tofu and cut into 2cm cubes; slice the onion, carrot and celery, and crush the garlic.
Approx. 8 minutes
3
Heat 1 tablespoon of the oil in a wok over medium-high heat and fry the tofu for 6 minutes, turning occasionally, until golden, then set aside.
Approx. 6 minutes
4
Heat the remaining oil in the wok, add the garlic, onion, carrot and celery and stir-fry for 3 minutes until just softened.
Approx. 3 minutes
5
Add the drained noodles, light soy sauce, dark soy sauce, vegetarian oyster sauce, white pepper and stock, tossing constantly for 4 minutes until the noodles are glossy and tender.
Approx. 4 minutes
6
Fold the tofu back through with the spring onions and toss for 2 minutes before serving.
Approx. 2 minutes
