Description
A vibrant and flavorful dish featuring silky wide rice noodles, pan-fried tofu, and an assortment of crisp vegetables in a bold savory sauce.
Ingredients
Scale
- 1 lb (about 450g) Fresh Wide Rice Noodles (Sen Yai)
- 1 (14-16 oz) block Extra-Firm Tofu, pressed and cut into cubes
- 3–4 tablespoons High-Heat Cooking Oil
- 1/4 cup (60ml) Vegetarian ‘Oyster’ Sauce
- 3 tablespoons (45ml) Light Soy Sauce
- 1 tablespoon (15ml) Dark Soy Sauce
- 1.5 tablespoons Granulated Sugar
- 1 teaspoon (5ml) Rice Vinegar
- 2 tablespoons (30ml) Water or Vegetable Broth
- 6–8 cloves Garlic, minced
- 2–5 Thai Chilies, sliced
- 1 large bunch (about 250g) Chinese Broccoli (Gai Lan)
- 1 medium Bell Pepper, sliced
- 1/2 medium Onion, sliced
- 1 small Carrot, julienned (optional)
- 1 cup Holy Basil, leaves picked
- 1–2 sprigs Young Peppercorns (optional)
Instructions
- Heat 1-2 tablespoons of oil in a large wok over medium-high heat. Add the cubed tofu, frying until golden brown, then remove from the pan.
- In a small bowl, whisk together the vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, rice vinegar, and water.
- Gently separate fresh rice noodles and rinse with warm water if sticky. If using dried, cook according to package instructions until al dente.
- Heat remaining oil in the wok and stir-fry garlic and chilies until fragrant.
- Add onion and carrot (if using) and stir-fry for 1-2 minutes. Then, add Chinese broccoli stems and bell pepper, stirring until tender-crisp.
- Add prepared rice noodles to the wok, tossing gently. Return crispy tofu to the wok and pour in the sauce, tossing until well-combined.
- Add Chinese broccoli leaves and holy basil, stir-frying until the basil wilts. Remove from heat.
Notes
For best results, ensure tofu is well-pressed, and handle noodles gently to avoid clumping. Adjust heat level with chilies as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg