Crispy Tofu Pad See Ew

Ingredients

• 300 g Rice Noodles
• 450 g Tofu
• 35 g Cornstarch
• 60 ml Vegetable oil
• 300 g Bok Choy
• 10 clove Garlic
• 15 g Ginger(optional)
• 75 ml Soy sauce
• 60 ml Oyster Sauce
• 18 g Brown sugar
• 10 ml Rice Vinegar(optional)
• 2 g White Pepper(optional)
• 45 ml Water
• 4 g Salt(optional)
• 2 g Black pepper(optional)
• 1 Lime(optional)
• 40 g Spring Onion(optional)
• 2 g Chili flakes(optional)

Method

1. 1

   Soak Rice Noodles in hot water until flexible but still a bit firm, then drain well and toss with 10ml Vegetable oil to prevent sticking.

2. 2

   Slice Tofu into 10–12mm planks, then into bite-size pieces. Pat dry, season with Salt and Black pepper, then toss with Cornstarch until evenly coated.

3. 3

   Mix the sauce: Soy sauce, Oyster Sauce, Brown sugar, Water, Rice Vinegar, and White Pepper until the sugar dissolves.

4. 4

   Heat 45ml Vegetable oil in a wok or large skillet over high heat. Fry tofu in a single layer until deeply golden and crisp, turning as needed. Transfer to a plate.

5. 5

   Add remaining 15ml Vegetable oil. Stir-fry Garlic (and Ginger, if using) for 30 seconds, then add Bok Choy and cook until the stems are crisp-tender and leaves are wilted.

6. 6

   Add drained noodles and pour in the sauce. Toss and spread noodles against the hot pan in sections so they blister and lightly char, 2–3 minutes total. Add crispy tofu back in and toss just to coat. Finish with Lime juice, Scallions, and Chili flakes if using.