Vegan Pad See Ew
Ingredients
Tofu
-
4
tablespoons
soy sauce
-
2
teaspoons
sesame oil
-
¼
teaspoon
chili oil
-
2
tablespoons
peanut oil
-
12
ounces
extra firm tofu, cut into ½" slices
-
2
teaspoons
coconut sugar
Sauce
-
4
tablespoons
vegan 'oyster' sauce
-
4
tablespoons
soy sauce
-
3
teaspoons
rice wine vinegar
-
3
teaspoons
coconut sugar
-
⅛
teaspoon
ground white pepper
-
½
teaspoon
corn starch
Noodles
-
Water
for boiling
-
3.5
ounces
pad Thai rice noodles
-
2
teaspoons
sesame oil
-
4
tablespoons
peanut oil
-
2
tablespoons
finely chopped garlic
-
2
teaspoons
finely chopped ginger
-
3
dried red chilis
whole
-
1 ½
cups
broccoli florets
-
2 ½
cups
button mushrooms, cut into ¼" slices
-
crushed peanuts, for garnish
-
chopped green onions, for garnish
-
black and white sesame seeds, for garnish
Instructions
- Cook the noodles according to package instructions, then toss with sesame oil.
- Marinate the tofu in a mixture of soy sauce, sesame oil, and chili oil for at least 1 hour.
- Heat peanut oil in a pan and cook the tofu until browned, adding the marinade towards the end.
- Prepare the sauce by whisking together the sauce ingredients until well combined.
- Cook garlic, ginger, and dried chilis in peanut oil until fragrant.
- Add broccoli and stir-fry until crisp, then add mushrooms and cook until tender.
- Combine the noodles with the sauce in the pan and cook until the sauce thickens.
- Serve warm, topped with tofu, crushed peanuts, sesame seeds, and green onions.
Nutrition Facts (estimated)
Servings
2-3 servings
Calories
743
Total fat
55g
Total carbohydrates
42g
Total protein
27g
Sodium
5171mg
Cholesterol
0mg
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