Tofu Pad See Ew

Ingredients

• 14 oz firm tofu
• 1½ lb fresh wide rice noodles (ho fun)
• 1 bunch gai lan (Chinese broccoli)
• 4 clove garlic
• 2 eggs (optional)
• 4 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce (or mushroom sauce for vegetarian)
• 1 tbsp white vinegar
• 1 tbsp sugar
• 3 tbsp vegetable oil
• ½ tsp white pepper (optional)

Steps

1. Press tofu to remove excess water, then cut into 1/2-inch thick rectangles. Mince garlic. Cut gai lan into 2-inch pieces, separating stems and leaves.
2. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce (or mushroom sauce), white vinegar, and sugar to create the sauce.
3. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove tofu and set aside.
4. Add 1 tablespoon of oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant. Add gai lan stems and stir-fry for 2 minutes, then add leaves and cook until tender-crisp, about 1-2 minutes.
5. Push vegetables to one side of the wok. Add remaining 1 tablespoon of oil to the empty side. If using, crack eggs into the oil and scramble until just set, then break into smaller pieces and mix with vegetables.
6. Add wide rice noodles and the cooked tofu to the wok. Pour the prepared sauce over everything. Toss gently but quickly to combine, ensuring noodles are coated and slightly charred, about 2-3 minutes.
7. Serve immediately, optionally garnished with white pepper.