Dairy free
Pescatarian
Pad se ew tofu with vegetable noodles
A dairy-free and pescatarian main course, Pad Se Ew Tofu With Vegetable Noodles is a flavorful and satisfying dish made with tofu and vegetable noodles. This recipe covers 36% of your daily requirements of vitamins and minerals. It is perfect for a healthy weeknight dinner or lunch option.
Ingredients
dry tofu
226.8 g
pasta
453.59 g
oyster sauce
2 Tbsps
yellow soy bean paste
2 Tbsps
soy sauce
1.5 Tbsps
sugar
1 tsp
.jpg)
vinegar
1 tsp
white pepper
0.25 tsps
broccoli
2 heads
red bell peppers
1
yellow bell pepper
1
carrots
128 g
onion
80 g
whole garlic clove
4
free range eggs
3
sriracha sauce
1 Tbsp
vegetable oil
6 servings
Method
- Heat up oil to 375 F for deep fry. Deep fry one package of cubed tofu to crispy. They will shrink but crispy like croutons.
- Remove to a prepared tray. Fry the other package until golden brown. We would want to sear them.
- Remove and set aside
- Heat 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
- Add garlic and stir frequently because it gets burned fast. Crack the eggs. Stir.
- When 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.
- Add roasted onions and keep the food moving
- Add 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.
- Add noodle, stir in between.
- Mix well.
- Add tofu. We add tofu last because it has been cooked. We only need to warm it up and coat with seasonings.
- The stir-fry process happens fast. That's how to work on a wok-motion and speed!
Nutrition:
582 kcal
Carbs
80 g
Fat
19 g
Protein
23 g
Share recipe:
You Might Also Like
