I have a very, very exciting announcement: I’m a new puppy parent! While I still miss Rookie terribly and think about her every day, it’s an incredible feeling to have a furry best friend around the house again.
Needless to say, I’ve had my hands full taking care of Teddy B since bringing him home on Saturday. Trying to teach an 11-week-old maltipoo is tough … but he’s a total sweetie. (Potty training is going well – crate training is a different story.)
Between playing fetch indoors and preventing destructive chewing, it’s a miracle that I managed to make a batch of pad see ew with tofu over the weekend. Fortunately, the dish came together quickly and easily (so Teddy didn’t need to stay in his playpen too long).
If you’re a fan of fast and flavorful one-pan meals, give this pad see ew with tofu recipe a go. Convenience aside, the noodles are delicious.
Recipe adapted from RecipeTin Eats.
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 4 teaspoons dark soy sauce
- 4 teaspoons white vinegar
- 4 teaspoons sugar
- 14 ounces wide rice noodles
- 4 tablespoons vegetable oil, divided
- 1 10-oz. package firm tofu, cut into bite-size pieces (see notes)
- 1 pound gai lan, stalks cut into 2" pieces and halved lengthwise and leaves roughly chopped, divided
- 4 garlic cloves, minced
- 2 eggs
- In a small bowl, combine the sauce ingredients and stir until sugar dissolves. Set aside.
- Soak rice noodles in warm water until pliable, about 1 hour. Drain and set aside.
- In a large fry pan, heat 1 tablespoon vegetable oil over medium-high heat. Arrange tofu in the pan in a single layer and cook, turning occasionally, until browned all over. Transfer to a large bowl and set aside.
- Heat 1 more tablespoon vegetable oil in the fry pan over medium-high heat. Add gai lan stalks and garlic and cook, stirring occasionally, until tender, 2-3 minutes.
- Add gai lan leaves and cook, stirring occasionally, until just barely wilted, about 2 minutes.
- Push gai lan to one side of the pan. Add eggs to the other side of the pan and cook, stirring occasionally, until almost set. Transfer gai lan and eggs to bowl with tofu.
- In the same fry pan, heat remaining 2 tablespoons vegetable oil over high heat. Add drained rice noodles and sauce and cook, stirring occasionally, for 2 minutes. Fold in the prepared tofu, gai lan and eggs and cook until heated through, 1-2 minutes. Serve immediately.
