Pad Se Ew Tofu With Vegetable Noodles

Photo: I Just Love My Apron

Ingredients

8 ounces packages of firm tofu, cut into cubes

1 pound precooked vegetable noodles

2 tablespoons oyster sauce

2 tablespoons yellow soy bean paste

1 1/2 tablespoons black soy sauce

1 teaspoon sugar

1 teaspoon white vinegar

1/4 teaspoon white pepper

2 heads broccoli, chopped at stem

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup carrot, sliced widthwise

1/2 cup roasted onions (from recipe box)

4 garlic cloves, minced

3 eggs

a splash of Siracha (optional)

Vegetable oil for deep fry and stir-fry

Preparation

Heat up oil to 375 F for deep fry. Deep fry one package of cubed tofu to crispy. They will shrink but crispy like croutons. Remove to a prepared tray. Fry the other package until golden brown. We would want to sear them. Remove and set aside

Heat up a wok to medium hi heat until it's hot like it's about to smoke, then add 1 TBS of oil. Swirl it to coat. If you add oil when the wok isn't hot enough, the wok will absorb oil

Add garlic and stir frequently because it gets burned fast. Crack the eggs. Stir.

When eggs start to cook, add vegetable-broccoli first because it takes longer to cook, the rest to follow. The tips to using a wok are motion and speed. Swirl it to mix. Add roasted onions and keep the food moving

Add oyster sauce, soy sauce, dark soy sauce, fermented beans, sugar, vinegar, white pepper. Stir to mix. Remember, we want to have crisp veggies so don't overcook.

Add noodle, stir in between. Mix well.

Add tofu. We add tofu last because it has been cooked. We only need to warm it up and coat with seasonings.

The stir-fry process happens fast. That's how to work on a wok-motion and speed!