Pad Se Ew Tofu With Vegetable Noodles

Name: Pad Se Ew Tofu With Vegetable Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Asian
Ingredients: 8 oz Tofu (8 ounces packages of firm tofu, cut into cubes); 1 lb Dried Pasta (1 pound precooked vegetable noodles); 2 tbsp Oyster Sauce (2 tablespoons oyster sauce); 2 tbsp Seasoned Soybean Paste (2 tablespoons yellow soy bean paste); 1 ½ tbsp Soy Sauce (1 1/2 tablespoons black soy sauce); 1 tsp Granulated Sugar (1 teaspoon sugar); 1 tsp White Vinegar (1 teaspoon white vinegar); ¼ tsp White Pepper (1/4 teaspoon white pepper); 2 head Broccoli (2 heads broccoli, chopped at stem); 1 piece Red Bell Pepper (1 red bell pepper, sliced); 1 piece Bell Pepper (1 yellow bell pepper, sliced); 1 cup Carrot (1 cup carrot, sliced widthwise); ½ cup Yellow Onion (1/2 cup roasted onions (from recipe box)); 4 pieces Garlic (4 garlic cloves, minced); 3 pieces Egg (3 eggs); 1 tbsp Sriracha (1 tablespoon Siracha (optional)) — optional; 0 pieces Cooking Oil (Vegetable oil for deep fry and stir-fry)

35 minAsian

Servings6

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Vegetarian
Dairy Free
Pescatarian

Ingredients

For 6 servings

Tofu8 oz · 8 ounces packages of firm tofu, cut into cubes
Dried Pasta1 lb · 1 pound precooked vegetable noodles
Oyster Sauce2 tbsp · 2 tablespoons oyster sauce
Seasoned Soybean Paste2 tbsp · 2 tablespoons yellow soy bean paste
Soy Sauce1 ½ tbsp · 1 1/2 tablespoons black soy sauce
Granulated Sugar1 tsp · 1 teaspoon sugar
White Vinegar1 tsp · 1 teaspoon white vinegar
White Pepper¼ tsp · 1/4 teaspoon white pepper
Broccoli2 head · 2 heads broccoli, chopped at stem
Red Bell Pepper1 piece · 1 red bell pepper, sliced
Bell Pepper1 piece · 1 yellow bell pepper, sliced
Carrot1 cup · 1 cup carrot, sliced widthwise
Yellow Onion½ cup · 1/2 cup roasted onions (from recipe box)
Garlic4 pieces · 4 garlic cloves, minced
Egg3 pieces · 3 eggs
Sriracha1 tbsp · 1 tablespoon Siracha (optional) · optional
Cooking Oil0 pieces · Vegetable oil for deep fry and stir-fry

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Steps

1Heat up oil to 375 F for deep fry. Deep fry one package of cubed tofu to crispy. They will shrink but crispy like croutons.
2Remove to a prepared tray. Fry the other package until golden brown. We would want to sear them.
3Remove and set aside
4Heat up a wok to medium hi heat until it's hot like it's about to smoke, then add 1 TBS of oil. Swirl it to coat. If you add oil when the wok isn't hot enough, the wok will absorb oil
5Add garlic and stir frequently because it gets burned fast. Crack the eggs. Stir.
6When eggs start to cook, add vegetable-broccoli first because it takes longer to cook, the rest to follow. The tips to using a wok are motion and speed. Swirl it to mix.
7Add roasted onions and keep the food moving
8Add oyster sauce, soy sauce, dark soy sauce, fermented beans, sugar, vinegar, white pepper. Stir to mix. Remember, we want to have crisp veggies so don't overcook.
9Add noodle, stir in between.
10Mix well.
11Add tofu. We add tofu last because it has been cooked. We only need to warm it up and coat with seasonings.
12The stir-fry process happens fast. That's how to work on a wok-motion and speed!