Pad See Ew with Tofu

Ingredients

Quantities are for one portion.

• 150 gfirm tofu, cubed
• 70 gdry wide rice noodles
• 2 tbspdark soy sauce (or combined light/dark)
• 1 tbspvegetable oil
• 1egg
• 1garlic clove, minced
• 50 gchinese broccoli (gai lan), chopped

Method

1. Soak the dry wide rice noodles in warm water until soft and pliable but retaining a bite. Drain well.
2. Heat half the vegetable oil in a large wok over high heat. Sear the cubed tofu until a golden crust forms on the edges. Remove the tofu.
3. Add the rest of the oil to the extremely hot wok. Fry the minced garlic until fragrant.
4. Add the chopped Chinese broccoli, tossing rapidly until the thick stalks turn green and tender.
5. Push the broccoli to the side, crack the egg into the empty space, and scramble it until almost set.
6. Add the drained wide rice noodles, the dark soy sauce, and the crispy tofu to the wok.
7. Toss the mixture over high heat, allowing the noodles to sit against the hot metal for a few seconds to develop a charred, smoky edge. Plate immediately.