Pad Se Ew Tofu With Vegetable Noodles
By: I Just Love My Apron
Published: Friday, June 4, 2010 - 12:17pm

Ingredients




8 ounces packages of 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 (from recipe box)
4 garlic cloves, minced
3 eggs
a splash of Siracha (optional)

Vegetable oil for deep fry and stir-fry

Preparation

1 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 2 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 3 Add garlic and stir frequently because it gets burned fast. Crack the eggs. Stir. 4 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 5 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. 6 Add noodle, stir in between. Mix well. 7 Add tofu. We add tofu last because it has been cooked. We only need to warm it up and coat with seasonings. 8 The stir-fry process happens fast. That's how to work on a wok-motion and speed!

About


A new version of Asian noodles