Pad Se Ew Tofu with Vegetable Noodles

November 4, 2024

45

medium

6

  • Prepare Tofu:
    • Heat oil in a deep fryer (or large pot) to 375°F (190°C).
    • First batch: Deep-fry 1 package cubed tofu until crispy and golden (they’ll shrink slightly). Remove and drain on a prepared tray.
    • Second batch: Fry the second package until just golden and seared, then set aside.
  • Heat the Wok:
    • Preheat a wok over medium-high heat until very hot, just before it starts to smoke. Add 1 tablespoon oil and swirl to coat. (Adding oil to a hot wok prevents it from absorbing too much oil.)
  • Cook Aromatics and Eggs:
    • Add 2 cloves garlic (minced), stirring constantly to prevent burning.
    • Crack in 2 eggs and stir quickly to scramble.
  • Add Vegetables:
    • Start with broccoli florets (they take longest to cook), followed by other mixed vegetables of your choice. Keep the food moving with quick, swirling motions for even cooking.
  • Add Sauces and Seasonings:
    • Pour in 1 tablespoon each of oyster sauce, soy sauce, and dark soy sauce, along with 1 teaspoon fermented beans, 1 teaspoon sugar, 1 teaspoon vinegar, and a pinch of white pepper. Stir everything to coat the vegetables, but keep them crisp—don’t overcook!
  • Add Noodles and Tofu:
    • Toss in cooked noodles and stir to combine.
    • Finally, add the crispy tofu and gently fold it in, just to warm and coat with the seasonings.
Reviews

Ingredients:

Adjust Servings
8ounces tofu firm, cut into cubes
1pound precooked vegetable noodles
2tablespoons oyster sauce
2tablespoons soy bean paste yellow
1.5tablespoons soy sauce black
1teaspoon sugar
1teaspoon vinegar white
0.25teaspoon pepper white
2heads broccoli chopped
1 bell pepper red, sliced
1 bell pepper yellow, sliced
1cup carrot sliced
0.5cup roasted onions (from recipe box)
4 garlic cloves minced
3 eggs
1tablespoon siracha
6servings vegetable oil for deep fry and stir-fry

Directions

1.
Prepare Tofu
1. Heat oil in a deep fryer (or large pot) to 375°F (190°C). | 2. First batch: Deep-fry 1 package cubed tofu until crispy and golden (they'll shrink slightly). Remove and drain on a prepared tray. | 3. Second batch: Fry the second package until just golden and seared, then set aside.
Mark as complete
2.
Heat the Wok
Preheat a wok over medium-high heat until very hot, just before it starts to smoke. Add 1 tablespoon oil and swirl to coat. (Adding oil to a hot wok prevents it from absorbing too much oil.)
Mark as complete
3.
Cook Aromatics and Eggs
1. Add 2 cloves garlic (minced), stirring constantly to prevent burning. | 2. Crack in 2 eggs and stir quickly to scramble.
Mark as complete
4.
Add Vegetables
Start with broccoli florets (they take longest to cook), followed by other mixed vegetables of your choice. Keep the food moving with quick, swirling motions for even cooking.
Mark as complete
5.
Add Sauces and Seasonings
Pour in 1 tablespoon each of oyster sauce, soy sauce, and dark soy sauce, along with 1 teaspoon fermented beans, 1 teaspoon sugar, 1 teaspoon vinegar, and a pinch of white pepper. Stir everything to coat the vegetables, but keep them crisp—don't overcook!
Mark as complete
6.
Add Noodles and Tofu
1. Toss in cooked noodles and stir to combine. | 2. Finally, add the crispy tofu and gently fold it in, just to warm and coat with the seasonings.
Mark as complete
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