Tofu pad see ew
1 tbs, or sunflower variety
300 g, cut into 2cm pieces, drained on paper towel
1 bunch(es), (cut into 4cm lengths), Chinese broccoli
2 medium, lightly beaten
Fresh rice noodles
500 g, flat variety
⅓ cup(s), (80ml), sweet soy sauce
Reduced salt soy sauce
Fresh red chilli
1 whole, thinly sliced
1 medium, cut into wedges to serve
- Pat tofu with paper towel to remove excess moisture. Heat a wok over medium-high heat. Add half the oil and heat for 20 seconds. Stir-fry tofu for 4 minutes or until browned. Transfer to a plate.
- Cut thick gai lan stems in half lengthways. Reheat wok over high heat. Stir-fry gai lan stems for 1 minute. Add gai lan leaves and stir-fry for 1 minute or until just tender. Transfer to a plate.
- Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Add egg and cook, stirring, for 30 seconds or until set. Add noodles, kecap manis, soy sauce, gai lan and tofu and stir-fry for 2 minutes or until heated through. Serve.