Tofu pad see ew

Type: Main meal — heavier · Typical slot: Lunch or dinner · Time: 25 min · Lunch-friendly: yes (noodles hold up; reheat with splash of water) · Batch: no

Ingredients (4 servings)

• 350g firm tofu, pressed and cubed
• 400g fresh wide rice noodles (or 250g dry, soaked)
• 4 eggs
• 300g Chinese broccoli (gai lan) or regular broccoli + stems
• 4 garlic cloves, minced
• 3 tbsp neutral oil
• Sauce: 4 tbsp soy sauce, 2 tbsp dark soy, 2 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp rice vinegar
• White pepper, chili flakes

Method

1. Press tofu 10 min, cube. Mix sauce in bowl.
2. Heat 1 tbsp oil very hot, sear tofu 3 min/side until golden. Remove.
3. Add 1 tbsp oil, garlic, 30 sec. Crack eggs, scramble briefly. Add greens, 2 min.
4. Add noodles, sauce, tofu. Toss high heat 2 min until noodles char slightly.
5. Portion split: noodles 65/35, tofu 55/45, vegetables 50/50.

Macros (per person, per serving)