Hi everyone! This is a recipe that I adapted from a Gordon Ramsay stir fry that ended up being vegetarian on accident because I ran out of chicken one day, and have been using tofu ever since. A number of the elements involved remind me of a more traditional Thai noodle stir fry (like a pad thai or pad see ew). The simplicity of this one actually makes it one of my favorites though. Hope you try it!
serves 2-3
INGREDIENTS
4 cloves garlic
1 tbsp ginger (about 1 inch)
1 head broccoli
1 lb tofu
2 eggs
8 oz rice noodles
1 lime
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
2 tbsp sambal oelek
kosher salt
2 chives (optional)
vegetable oil
PREP
crush and mince the garlic, set aside
peel and mince the ginger, set aside
peel the broccoli, then slice the florets into long spears and strain dry. Set aside
large dice the tofu and strain as dry as possible (the drier the tofu, the better it will sear). Set aside
whisk eggs, set aside
soak rice noodles in boiling water for 5 minutes, agitating constantly to prevent clumping. Set aside.
ON THE STOVE
HEAT 2 tbsp vegetable oil on a wok as hot as possible, then add tofu
SEASON with salt and soy sauce, agitate as little as possible to develop a sear
REMOVE from heat and set aside once browned and seared
ADD additional oil if needed, then stir fry the broccoli for 2-4 minutes, until slightly tender (the broccoli should be a little crunchy still)
ADD ginger and garlic to the wok, making sure it makes contact with the bottom of the wok to bloom spices
ADD cooked noodles and tofu back to the wok, agitating constantly
SEASON with soy sauce and sambal oelek to taste
ADD eggs to wok, agitating constantly
SEASON with kosher salt to taste
REMOVE from heat and finish with lime and chives