Vegan Tofu Pad See Ew
A quick and delicious vegan Thai stir-fry with wide rice noodles, crispy tofu, and tender greens, tossed in a savory-sweet sauce. Packed with plant-based protein and fiber, this dish is perfect for a nutritious weeknight dinner or easy meal prep.
Equipment
- 1 large wok or skillet
- 1 Cutting Board
- 1 Knife
- 1 small bowl or measuring cup
- 1 Spatula
Ingredients
Pad See Ew Vegan Sauce
- 2 tbsp Thai dark soy sauce
- 2 tbsp Thai light soy sauce
- 1 tbsp Thai mushroom soy sauce
- 3 tsp sugar
Stir-Fry Ingredients
- 4 servings flat wide rice noodles (dry or fresh)
- 2 cups Chinese broccoli or kale/broccoli florets
- 3 garlic cloves minced
- 2 tbsp cooking oil
- 1 block firm or extra-firm tofu cubed
- 1 tsp white pepper
Optional Toppings
- Thai Sriracha to taste
- Thai chili flakes to taste
Instructions
- Prepare the Vegan Sauce: Start by creating the flavorful Pad See Ew sauce. In a small bowl or glass measuring cup, combine 2 tablespoons of Thai dark soy sauce, 2 tablespoons of Thai light soy sauce, 1 tablespoon of Thai mushroom soy sauce, and 3 teaspoons of sugar. Stir well until the sugar fully dissolves. This sauce is the heart of your dish, balancing salty, savory, and slightly sweet flavors. Set it aside; you may adjust the quantity later depending on how many noodles you use.
- Soak or Loosen the Noodles: Dry Rice Noodles: Place 4 servings of flat, wide rice noodles in a large bowl and cover them with room-temperature water. Let them soak for about 1 hour, or until each strand is pliable enough to wrap easily around your finger.
- Fresh Rice Noodles: If using fresh noodles, open the package and microwave the noodles in the bag for 2–3 minutes to loosen them. Gently separate the noodles with your fingers or a spatula to prevent clumping. Properly softened noodles are essential for even cooking and absorbing the sauce.
- Prepare the Chinese Broccoli: Wash and prepare approximately 2 cups of Chinese broccoli. Peel the thick stalks to remove any tough outer layer, then cut them into 2-inch pieces. Separate the stalks from the leafy greens, keeping them aside. This step ensures that the stalks, which take longer to cook, soften properly without overcooking the leaves later.
- Mince the Garlic: Peel 3 cloves of garlic and finely mince them. Garlic provides the aromatic foundation for this stir-fry, releasing a savory fragrance that enhances the flavor of the noodles and tofu.
- Crisp the Tofu: Drain and pat dry a block of firm or extra-firm tofu, then cut it into cubes. Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Add the tofu cubes and pan-fry until all sides are golden brown and slightly crispy. For a richer texture, you can deep-fry the tofu separately until crispy. Once done, transfer the tofu to a plate lined with paper towels to remove excess oil. Crispy tofu will add satisfying texture to the dish.
- Stir-Fry the Aromatics: In the same wok, add another tablespoon of cooking oil and the minced garlic. Stir-fry for 20–30 seconds until fragrant, careful not to burn it. Garlic releases its aroma quickly, so keep it moving in the pan. This creates a flavorful base for the vegetables and noodles.
- Cook the Broccoli Stalks: Add the prepared Chinese broccoli stalks to the wok. Stir-fry for 2–3 minutes until they begin to soften but still retain a slight crunch. Properly cooking the stalks ensures a pleasing texture in every bite. Once softened, transfer the stalks to a separate plate and set aside.
- Toss the Noodles in Sauce: Add a little more oil to the wok if necessary, then add the prepared noodles. Pour in the Pad See Ew sauce over the noodles and gently toss them with a spatula or tongs. Stir carefully to coat the noodles evenly without breaking them. Allow the noodles to absorb the sauce and heat through for 2–3 minutes, stirring occasionally. This step ensures every strand is flavorful and glossy.
- Combine Tofu, Broccoli, and Noodles: Return the golden tofu and broccoli stalks to the wok. Add the leafy parts of the Chinese broccoli and gently toss everything together. Let the noodles sit undisturbed for 30 seconds to develop a slight smoky “wok hei” flavor. Sprinkle 1 teaspoon of white pepper over the mixture, stir gently, and turn off the heat. This final combination step balances textures and flavors perfectly.
- Serve and Garnish: Plate the stir-fried noodles onto serving dishes. Optionally, sprinkle Thai chili flakes or drizzle Thai Sriracha sauce on top for added heat and flavor. Serve immediately while hot and enjoy a perfectly balanced, protein-rich, fiber-packed, vegan Thai meal.
Notes
- Noodle Selection: Wide rice noodles work best for an authentic Pad See Ew texture. Dry noodles need soaking, while fresh noodles only require gentle loosening. Overcooking can make them mushy.
- Tofu Preparation: Pressing tofu removes excess moisture, giving it a crispier exterior when pan-fried or deep-fried. Extra-firm tofu is ideal.
- Sauce Balance: Taste your sauce before adding to the noodles—adjust sweetness or saltiness according to your preference.
- Heat Management: Cooking on high heat ensures that the noodles and vegetables develop that smoky, wok-fried flavor known as “wok hei.”
- Batch Cooking: Avoid overcrowding the wok; cook tofu or vegetables in batches if necessary to maintain proper texture.
