Learn how to make a vegetarian version of the traditional Thai pad see ew recipe.
Ingredients
- 300g firm tofu
- 450g fresh wide rice noodles
- 2 tablespoons cornflour
- 1/3 cup peanut oil
- 1 bunch gai lan, chopped, stems halved
- 3 garlic cloves, crushed
- 2 tablespoons Chang's light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons brown sugar
- 1 egg, lightly beaten
Method
- Step 1Place tofu on a plate lined with paper towel. Stand for 10 minutes. Pat dry. Cut into 16 cubes.
- Step 2Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes. Using a fork, separate noodles. Drain.
- Step 3Place cornflour in a large shallow dish. Season with salt and pepper. Heat oil in a wok over high heat. Toss tofu in cornflour until coated. Shake off excess. Shallow-fry tofu for 3 to 4 minutes or until golden and crisp. Remove with slotted spoon. Drain on paper towel. Discard oil.
- Step 4Heat wok over high heat. Add gai lan stems. Stir-fry for 2 minutes or until tender. Add leaves. Stir-fry for 1 minute or until wilted. Return tofu to wok with noodles, garlic, sauces and sugar. Stir-fry until hot.
- Step 5Make a well in centre of noodles. Add egg. Cook for 2 minutes or until egg starts to set. Stir-fry egg through noodles. Serve.
- Low kilojoule
- Vegetarian
Nutrition
1931 kj
Energy
14.8g
Fat Total
2.7g
Saturated Fat
4.6g
Fibre
15.7g
Protein
47mg
Cholesterol
1477mg
Sodium
65.2g
Carbs (total)
All nutrition values are per serve
Notes
When frying the tofu, make sure an adult helps as the moisture in the tofu can make the oil spit.
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas
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