VEGETARIAN PAD SEE EW
SERVES 4 PREP 10 MINUTES (PLUS STANDING) COOK 10 MINUTES
300g firm tofu 450g fresh wide rice noodles (see notes) 2 tablespoons cornflour ¹⁄³ cup peanut oil 1 bunch gai lan, chopped, stems halved 3 garlic cloves, crushed 2 tablespoons light soy sauce 2 tablespoons dark soy sauce 2 tablespoons brown sugar 1 egg, lightly beaten
1 Place tofu on a plate lined with paper towel. Stand for 10 minutes. Pat dry. Cut into 16 cubes. 2 Meanwhile, place noodles in a medium heatproof bowl. Cover with boiling water. Stand for 4 minutes. Using a fork, separate noodles. Drain. 3 Place cornflour in a large shallow dish. Season. Heat oil in a wok over high heat. Toss tofu in cornflour until coated. Shake off excess. Shallow-fry tofu for 3 to 4 minutes or until golden and crisp. Remove with a slotted spoon. Drain on paper towel. Discard oil. 4 Return wok to high heat. Add gai lan stems. Stir-fry for 2 minutes or until tender. Add leaves. Stir-fry for 1 minute or until wilted. Return tofu to wok with noodles, garlic, sauces and sugar. Stir-fry until hot. 5 Make a well in centre of noodles. Add egg. Cook for 2 minutes or until egg starts to set. Stir-fry egg through noodles. Serve. NUTRITION: (per serve) 1931kj; 14.8g fat; 2.7g sat fat; 15.7g protein; 65.2g carbs; 4.6g fibre; 47mg chol; 1477g sodium.