Pretty to look at, easy to make, tastes really good. Triple play – great meal.
Tofu and broccolini pad siew (from Chow)
1 14-ounce package dried wide rice noodles
14 ounces firm tofu, drained and cubed
1/3 cup soy sauce
1/2 cup water
2 tablespoons packed light brown sugar
1 pound broccolini, sliced on the bias into 1″ long pieces
1/4 cup canola oil
6 medium garlic cloves, peeled and sliced paper thin
2 large eggs
Place noodles in a large heatproof bowl and cover with hot tap water. Soak until loose and pliable, about 30 minutes. Separate noodles by hand and drain; set aside.
Meanwhile, place tofu cubes on a paper towel-lined plate; set aside. Combine soy sauce, 1/4 cup water, and the brown sugar in a small bowl; set aside.
Heat remaining 1/4 cup water in a large nonstick pan with a tight-fitting lid over medium-high heat until simmering. Add broccolini, cover, and cook until just beginning to soften, about 2 minutes. Remove the lid and cook, stirring often, until water has evaporated and broccolini is just tender when pierced with a knife, about 2 minutes more. Remove broccolini and set aside.
Return the pan to medium-high heat, add oil and heat until shimmering. Add the tofu and saute, turning occasionally, until golden brown on all sides, about 8 – 10 minutes.
Reduce heat t o medium, add garlic, and cook until just beginning to color, about 15 seconds. Add soy sauce mixture, noodles, and broccolini, and cook, tossing gently, until noodles are soft, warmed through, and coated with sauce, about 4 minutes.
Push noodle mixture to one side of the pan, add eggs, and scramble until eggs begin to set, about 30 seconds. Let eggs cook undisturbed until solid, about 1 minute more. Remove from heat and toss to evenly combine all ingredients. Serve immediately. Makes 4 servings.
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