Pad Se Ew Tofu with Vegetable Noodles

Heat up oil to 375 F. Deep fry 1 package of tofu that is cut into cubes to make tofu croutons. While waiting, prepare a tray lined with paper towel. Fry tofu cubes until crispy; remove to the prepared tray.

Add the other package of tofu that is cut into cubes. Fry them until golden brown but not crispy. Just sear them. Remove and set aside.

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

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

When eggs start to cook, add the vegetables—broccoli first, because it takes longer to cook, and 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, dark soy sauce, yellow soy bean paste, sugar, vinegar, white pepper. Stir to mix. Remember, we want to have crisp veggies, so don’t overcook.

Add noodles, stir in. Mix well. If you like to add some kick from the heat, you could add Siracha at this stage

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!