This vegan pad see ew is made with stir-fried noodles, Chinese broccoli and tofu in savory sauce. This dish is absolutely flavor-packed and super easy to make...almost as easy as ordering takeout, and just as delicious!
- 8 ounces wide rice noodles
- 2 tablespoons vegan oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons organic brown sugar
- 2 teaspoons rice vinegar
- Pinch white pepper, or substitute black pepper
- 2 ½ tablespoons peanut oil, divided
- 8 ounces super-firm tofu, diced (½-inch)
- 6 stalks Chinese broccoli (gai lan), stems and leaves separated and roughly chopped (Note 1)
- 3 garlic cloves, minced
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Cook the noodles according to the package directions, until al dente or slightly firm. Drain them into a colander and rinse them with cold water when they're done.
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Stir the sauce ingredients together in a small bowl or container.
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Coat the bottom of a wok with ½ tablespoon of the peanut oil and place it over medium heat. (Note 2)
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Once the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, until golden brown and crispy, flipping the pieces just once or twice so that they brown on multiple sides. Remove the tofu from the wok and transfer it to a plate when done.
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Add the remaining oil to the wok and raise the heat to high.
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Once the oil is hot, add the Chinese broccoli stems only. Stir-fry the stems for about 1 minute, until they deepen in color.
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Add the Chinese broccoli leaves and the garlic to the wok. Stir-fry everything for about 1 minute, until the leaves have wilted.
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Add the noodles to the wok, then pour the sauce over the noodles. Use a heatproof spatula to mix everything up and stir-fry the mixture. Occasionally stop mixing and let everything sit for a few seconds to get some charring and caramelizing of the ingredients on the bottom of the wok. Continue this process for one to two minutes.
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Return the tofu to the wok and stir-fry everything for a few seconds more.
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Remove the wok from heat. Divide the mixture onto plates and serve immediately.
- Cut the stems into about 1-inch pieces. You can also halve or quarter any thick pieces in the lengthwise direction if they are very thick. Chop the leaves into about 2-inch or bite-sized pieces.
- If your wok doesn't have a good nonstick surface, consider using a skillet or other cooking vessel that does to cook your tofu, as it has a tendency to stick. The remainder of the dish will be cooked in the wok.