Stir-fried rice Noodles with Tofu

 Stir-fry rice noodles is Pad See Ew, a beloved Thai stir-fried noodle dish, is traditionally made with beef or chicken, but swapping in tofu creates a delightful vegetarian twist! The tofu absorbs the savory, slightly sweet soy-based sauce beautifully, while its crispy texture adds a satisfying contrast to the chewy rice noodles. This version is delicious and packed with plant-based goodness. It's perfect for those looking to enjoy a lighter, meat-free take on this classic comfort food. Would you like a recipe or tips on preparing it?

Ingredients

Tofu & Marinade:

• 12 oz firm tofu, cut into bite-sized cubes
• 1 tsp soy sauce
• 1 tsp cooking wine (or dry sherry)
• 1 tsp cornstarch

Noodles:

• 16 oz fresh pho noodles (or dried, soaked in warm water for 15 minutes, and drained)

Stir-Fry Sauce:

• 1 tbsp soy sauce
• 1 tsp dark soy sauce (for color and depth)
• 1 tsp hoisin sauce (adds subtle sweetness)
• 1 tsp sugar
• 1 tsp vinegar (rice vinegar or white vinegar)
• 1 tsp mushroom seasoning or vegetarian bouillon
• 1/4 cup water

Vegetables & Aromatics:

• 1 tsp minced garlic
• 1 shallot, thinly sliced
• 1/2 cup sliced white onion
• 1 cup broccoli florets or bok choy, chopped
• 1 cup bean sprouts or thinly sliced green cabbage

Others:

• Oil for frying

Optional Dipping Sauce:

• Chili flakes or fresh chili + soy sauce + a squeeze of lime or vinegar

Instructions

1. Marinate the Tofu:
2. Toss tofu cubes with soy sauce, cooking wine, and cornstarch in a bowl. Set aside for at least 10 minutes.
3. Prepare the Noodles:
   • If using dried pho noodles, soak in warm water until soft (about 15 minutes), then drain.
   • If using fresh pho noodles, gently separate them and set aside.
4. Fry the Tofu:
5. Heat oil in a non-stick pan over medium heat. Add tofu and pan-fry until golden on all sides. Remove and set aside.
6. Stir-Fry the Noodles:
7. In the same pan, add a bit more oil if needed. Add the noodles and toss gently until they soften and brown slightly. Drizzle in a bit of the stir-fry sauce to lightly coat the noodles. Remove and set aside with the tofu.
8. Cook the Vegetables:
9. Add a bit of oil to the same pan. Sauté garlic and shallots until fragrant. Add onions and broccoli (or bok choy). Stir-fry for about 2–3 minutes.
10. Combine Everything:
11. Return the noodles and tofu to the pan. Pour in the rest of the stir-fry sauce. Toss everything together until well combined and heated through. Add bean sprouts or cabbage and stir-fry for another 30 seconds to 1 minute.
12. Serve:
13. Plate hot with a small chili-soy dipping sauce if you like a little heat.