Pad Se Ew Tofu With Vegetable Noodles
A new version of Asian noodles
Total Steps
8
Ingredients
17
Tools Needed
4
Ingredients
- packages 8.0 ounce firm tofu, cut into cubes
- 1 pound precooked vegetable noodles
- 2 tablespoons oyster sauce
- 2 tablespoons yellow soy bean paste
- 1 1/2 tablespoons black soy sauce
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- 1/4 teaspoon white pepper
- 2 heads broccoli, chopped at stem
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup carrot, sliced widthwise
- 1/2 cup roasted onions
- 4 cloves garlic, minced
- 3 eggs
- splash Siracha(optional)
- as needed Vegetable oil
Instructions
Step 1
Heat up oil to 375 F for deep frying. Deep fry one package of cubed tofu until crispy; they will shrink but be crispy like croutons. Remove to a prepared tray. Fry the other package until golden brown, searing them. Remove and set aside.
Step 2
Heat a wok to medium-high heat until it's hot enough to smoke, then add 1 tablespoon of oil. Swirl to coat the wok. (Adding oil to a wok that isn't hot enough will cause it to absorb the oil.)
Step 3
Add garlic and stir frequently to prevent burning. Crack the eggs and stir.
Step 4
When the eggs start to cook, add the vegetables. Start with broccoli first as it takes longer to cook, then add the rest. Keep the food moving with motion and speed while swirling to mix. Add roasted onions and continue to keep the food moving.
Step 5
Add oyster sauce, yellow soy bean paste, black soy sauce, sugar, vinegar, and white pepper. Stir to mix. Do not overcook to ensure crisp vegetables.
Step 6
Add the noodles, stirring and mixing well.
Step 7
Add the tofu last to warm it up and coat it with seasonings, as it has already been cooked.
Step 8
The stir-fry process should be fast, using constant motion and speed in the wok.