Pad See Ew with Tofu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the wide rice noodles according to package instructions, typically by soaking in warm water for a few minutes until pliable, then draining well. If using fresh noodles, gently separate them.

   Ca. 5 min.

   Kokkens note: Ensure noodles are not overcooked or they will break apart during stir-frying.

2. 2

   In a small bowl, whisk together the dark soy sauce, light soy sauce, vegan oyster sauce, rice vinegar, sugar, and white pepper to create the stir-fry sauce.

   Ca. 2 min.

3. 3

   Heat a large wok or skillet over high heat. Add the vegetable oil and swirl to coat the pan.

   Ca. 1 min.

   Kokkens note: A hot wok is crucial for a good stir-fry.

4. 4

   Add the cubed tofu to the hot wok and stir-fry for 3-5 minutes until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.

   Ca. 5 min.

   Kokkens note: Don't overcrowd the pan; cook tofu in batches if necessary.

5. 5

   Add the minced garlic to the wok and stir-fry for about 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

6. 6

   Add the Chinese broccoli to the wok and stir-fry for 2-3 minutes until bright green and slightly tender-crisp.

   Ca. 3 min.

7. 7

   Push the vegetables to one side of the wok. Add the prepared wide rice noodles to the empty side of the wok.

8. 8

   Pour the prepared sauce over the noodles. Quickly toss and stir-fry the noodles and vegetables together for 2-3 minutes, ensuring the noodles are evenly coated with the sauce.

   Ca. 3 min.

   Kokkens note: Use two spatulas or tongs to gently separate and mix the noodles without breaking them.

9. 9

   Return the cooked tofu to the wok and toss everything together for another minute to combine and heat through.

   Ca. 1 min.

10. 10

    Serve immediately while hot.