Dinner · 20 min · thai

Tofu Pad See Ew

✓ USDA-verified nutrition data

Ingredients

• 1/2 block Firm tofu
• 3 oz Rice noodles
• 2 cups Chinese broccoli
• 1 tbsp Soy sauce
• 1 tsp Brown sugar
• 2 cloves Garlic

Steps

1. Drain the tofu and press it between paper towels or a clean towel with a plate on top for 10 minutes. Pressed tofu crisps instead of splattering, and it soaks up sauce like a sponge.
2. Cut the pressed tofu into 1/2-inch slabs and sear them in a large skillet or wok over medium-high heat with a little oil, 3 minutes per side, until golden. Set the slabs aside — they will go back in at the end.
3. Cook the rice noodles according to the package, usually 5 to 7 minutes, then drain and rinse briefly under cold water. Rice noodles keep softening after draining, so slightly undercook them here.
4. Heat the wok back over high heat until it just starts to smoke, add oil, and toss in the minced garlic for 15 seconds. Smoking-hot is the point — that blast of heat is what gives the noodles their charred edges.
5. Add the drained noodles and let them sit undisturbed for 1 minute so they pick up some char, then toss with the soy sauce and brown sugar. Add the Chinese broccoli and cook 2 to 3 minutes, tossing, until the stems are bright green and crisp-tender.
6. Return the tofu to the wok and toss everything until the sauce turns glossy and clings to the noodles. Taste — add another splash of soy for saltiness or a pinch more sugar for balance — and serve hot.

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