MENUS Drunken Noodles with Tofu and Chinese Broccoli  image

Drunken Noodles with Tofu and Chinese Broccoli

Ingredients

  1. 1 package extra firm tofu
  2. 6 oz rice noodles
  3. 2 tbsp low-sodium soy sauce
  4. 1 tbsp brown sugar
  5. 2 limes
  6. 1 tbsp sambal oelek
  7. Fresh ginger
  8. 4 oz Chinese broccoli
  9. Fresh Thai basil
  10. 1 scallion
  11. 2 tbsp vegetable oil*
  12. Salt*
  13. *Not included

Summary

  • Prep time: 40 minutes
  • Servings: 2

Nutrition

  • Calories: 698
  • Fat: 20
  • Carbohydrates: 110
  • Protein: 21

You’re probably familiar with this takeout classic, sometimes referred to as pad kee mao. It’s a Thai dish influenced by Chinese immigrants, which gets its unique flavor from chiles and basil. The origin story for these noodles is a little less worldly than their global roots might imply: supposedly someone drunk and hungry whipped them up with whatever was in the fridge. So go ahead, defer to tradition, crack open a beer or two, and dig in!

Instructions

1. PRESS THE TOFU
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Fill a large pot with water, salt it, and bring it to a boil to cook the noodles later. Drain the tofu and pat dry with a paper towel. Halve the tofu lengthwise and cut it into 1-inch cubes.

2. COOK THE NOODLES
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Add the rice noodles to the boiling water and turn the heat off. Let the noodles soak until they’re pliable but not fully tender, about 3 to 5 minutes. Drain and rinse the noodles in a colander under cool water to stop the cooking process. Set aside.

3. MAKE THE SAUCE
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In a small bowl, whisk together the soy sauce, brown sugar, 1 tbsp water, the juice of 1 1/2 of the limes (reserve the other half for garnish), and half of the sambal sauce. Peel and mince the ginger. Rinse and cut the Chinese broccoli into 1-inch pieces.

4. COOK THE TOFU
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Place a large nonstick skillet over medium-high heat and add 1 tbsp oil. Once the oil is hot, add the tofu to the pan and season with salt and pepper. Cook, stirring occasionally, until it begins to brown, about 5 to 6 minutes. Transfer tofu to a plate.

5. ADD THE GREENS
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Return the skillet to the heat and add 1 tsp oil. Add the ginger and Chinese broccoli, and a pinch of salt and pepper. Cook until the broccoli is bright green and tender, about 2 minutes. Add the rice noodles and the soy mixture to the skillet. Toss to coat noodles evenly, and cook until sauce has thickened, about 1 to 2 minutes.

6. PLATE
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Roughly chop the Thai basil. Trim and thinly slice the scallion. Add the tofu and basil to the noodles and cook until the tofu is heated through, about 1 minute. Sprinkle with scallion and serve with the remaining half lime cut into wedges.