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Vegetarian pad see ew

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 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


  • 1
    Place tofu on a plate lined with paper towel. Stand for 10 minutes. Pat dry. Cut into 16 cubes.
  • 2
    Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes. Using a fork, separate noodles. Drain.
  • 3
    Place 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.
  • 4
    Heat 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.
  • 5
    Make a well in centre of noodles. Add egg. Cook for 2 minutes or until egg starts to set. Stir-fry egg through noodles. Serve.

Source: taste.com.au


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