Cooked - Tofu Pad See Ew - New Recipe

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Tofu Pad See Ew

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2.0

350 g tofu cut into bite-sized 1-inch rectangles

1 teaspoon sesame oil

1 teaspoon crushed sea salt flakes

¼ teaspoon white pepper

½ teaspoon Chinese 5-Spice powder (optional)

2 tablespoons cornflour

3 tablespoons peanut/vegetable oil

250 g dry wide flat rice noodles OR 500g fresh flat wide rice noodles (Sen Yai*)

2 tablespoons peanut oil (or grapeseed oil)

5 garlic cloves (minced)

4 stems Chinese Broccoli (gai lan) cut into bite sized pieces

2 eggs (whisked)

2 tablespoons light soy sauce

2 tablespoon dark sweet soy sauce (kecap manis)

2 tablespoon oyster sauce

2 teaspoon fish sauce

2 tablespoons coconut sugar (or brown sugar)

2 tablespoons water

Red chilli flakes and lime wedges (to serve)

Cook noodles as per the packet instructions (see notes for noodle preparation).
To make the tofu, place all ingredients in a bowl and toss and mix well.
To make the stir-fry sauce, mix light soy sauce, dark sweet soy sauce, oyster sauce, fish sauce, sugar and water in a small bowl.
Heat the oil in a large wok on high.
Add the marinated tofu and stir-fry for 2-3 minutes on high, tossing constantly until tofu is golden.
Add the garlic and stir-fry for a few seconds. Add the Chinese broccoli and stir-fry for a few seconds until the greens are glossy.
Push everything to one side of the wok and add the whisked egg in the empty wok space. Stir-fry for a few seconds breaking up the egg as it cooks. Then mix the cooked egg with the rest of the ingredients in the pan.
Add noodles and sauce. Mix well, tossing constantly for 3-4 minutes until thoroughly mixed and hot throughout.
Serve hot with a sprinkling of crushed red chilli flakes and lime wedges.

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