Quick Tofu Pad See Ew
Craving a bold, savory takeout favorite but don't want to wait for delivery?
When you're exhausted and craving something that hits all the notes—salty, sweet, and satisfying—this Pad See Ew is your secret weapon. It uses wide rice noodles (or any flat pasta) and firm tofu to create a deeply savory experience in under 20 minutes. It’s designed for those nights when you want 'real' flavor without a mountain of dishes or a long prep time. No fuss, just a big bowl of comforting, garlic-forward goodness that feels like a hug for your taste buds.
Ingredients
- 14 oz firm tofu — pressed and cubed
- 8 oz wide rice noodles — or fettuccine pasta
- 3 unit garlic cloves — minced
- 1 tsp ginger — grated or minced
- 2 cup baby bok choy — chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce — use vegetarian mushroom sauce for vegan option
- 1 tsp sesame oil
- 2 tbsp vegetable oil
Method
- 1 Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and sear until golden on all sides (about 5 minutes). Remove tofu and set aside.
- 2 In the same pan, add the remaining oil. Sauté the garlic and ginger for 1 minute until fragrant.
- 3 Add the bok choy and stir-fry for 2 minutes until slightly wilted.
- 4 Add the noodles (pre-soaked or boiled), soy sauce, oyster sauce, and sesame oil. Toss everything together vigorously for 3-4 minutes until the sauce coats the noodles evenly.
- 5 Fold the cooked tofu back into the pan and toss one last time before serving.
Variations
- Extra Veggie Boost — Add a handful of shredded carrots or sliced bell peppers during the garlic sauté step.
- Quick Pasta Swap — If you can't find rice noodles, use any standard flat pasta like linguine or fettuccine; it works beautifully with these flavors.
Notes
If using dry rice noodles, soak them in hot water for 15 minutes before starting to ensure they are tender enough to cook quickly in the pan.
Equipment that helps
- Large Skillet — Allows for quick tossing and even searing of the tofu cubes.
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