Sunday, 29 July 2012

Vegetarian Pad See Ew

When I mentioned this recipe to my sister, she screwed her nose up in disgust. Tofu?!? I think she represents most peoples opinion when it comes to tofu.

I used to think the same thing. And I can understand why. Tofu isn't the most appealing food in appearance. A big white solid block of what looks to be the blandest food in the universe. I never thought I would be cooking with tofu. I very rarely even liked to eat it, let alone find a way to make it taste good.

But as I have mentioned a few times before, having at least one vegetarian meal a week is important. It allows your body a break from all the hard work of breaking down and processing red meat. This makes tofu a great alternative as it is full of protein, calcium and iron.

This dish is one that I used to order at Noodle Land and I always enjoyed the taste of the tofu in this. So I jumped at the chance to make this at home. I promise you that this dish taste delicious.
I did have some issues with my rice noodles. I followed the packet instructions closely but when it came to separating the noodles they just broke into little pieces.

Serves: 4    Prep Time: 10 mins   Cooking time: 10 minutes
300gm firm tofy
450gm fresh wide rice noodles
2 tbl spoons corn flour
1/3 cup peanut oil
1 bunch baby bok choy
1 bunch broccolini
100gm bean shoots, rinsed
2 garlic cloves, crushed
2 tbl spoons soy sauce
2 tbl spoons oyster sauce
2 tbl spoons brown sugar
1 egg, lightly beaten

1. Place the tofu on a plate lined with paper towel. Set aside for 10 minutes. Pat dry. Cut in half length ways, then cut into thick slices.

2. Place the noodles into a heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Use a fork to separate the noodles. Drain.

3. Place the cornflour into a shallow bowl. Season with salt and pepper. Heat the oil in a wok over high heat. Toss the tofu through the cornflour until coated. Shake of the excess. Shall-fry the tofu for 3-4 minutes or until golden and crisp. Use tongs to remove the tofu from the oil and place on a plate lined with paper towel to drain. Discard oil.

4. Heat wok over high heat. Add the baby bok choy and the broccolini. Stir fry for 2 minutes until tender. Return the tofu to the wok along with the noodles and the bean shoots. Combine well. Add the garlic, soy sauce, oyster sauce and sugar. Stir fry until hot.

5. Make a well in the centre of the noodles. Add the egg. Cook for two minutes or until the egg starts to set. Mix the egg through the noodles and vegetables.

6. Divide among bowls and serve.

14.8g fat
2.7g saturated fat
15.7g protein
65.2g carbs
4.6g fibre
47mg chol
1477g sodium

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