This classic Thai dish gets a veggie twist that's bursting with umami goodness! Chewy rice noodles are stir-fried with crispy seared tofu and Chinese broccoli, then tossed in a savory sauce with a hint of sweetness and a touch of tang. Packed with flavor, it's a dish that's sure to please even the most discerning palate.
Quick Info
⏱️ Under 30 minutes • 🍽️ 4 servings • ⭐ 93%
Nutrition
593 cal • 23g protein • 100g carbs • 10g fat
Tags
[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner] • [Under 1 Hour]
Ingredients
- 2 tablespoons dark soy sauce
- 3 tablespoons vegetarian mushroom oyster sauce
- 1 tablespoon light brown sugar
- 1 teaspoon Thai bird chile powder
- 16 ounces extra-firm tofu, cut into 1-inch cubes
- 1 pound fresh wide rice noodles
- 3 tablespoons canola oil, divided
- ⅓ cup finely chopped shallot
- 2 cloves garlic, minced
- 1 tablespoon water
- 12 ounces Chinese broccoli, cut diagonally into 2-inch pieces
- 2 large eggs, beaten
Instructions Preview
- In a small bowl, whisk together the soy sa…
- Add the tofu to a medium bowl and drizzle …
- Using your hands, break up the sheets of n…
…and 5 more steps
Recipe by: Hitomi Aihara • From: Goodful
