This vegan pad see ew is a plant-based version of the Thai favourite! Rice noodles, vegetables, and chewy tofu are tossed with a sweet, savoury, and slightly tangy sauce for a restaurant-style meal at home.
Cook the noodles. Fill a large pot with water. Heat it over medium heat. Cook the noodles according to package instructions. Strain them and gently toss them in sesame oil. Set them aside.
Marinate the tofu. Whisk the soy sauce, sesame oil, and chili oil in a small bowl until well combined. Place the tofu in a container, trying not to overlap the slices too much. Pour in the soy sauce mixture. Spoon excess sauce over the tofu. Refrigerate it for at least 1 hour.
Cook the tofu. Heat the peanut oil in a large pan over medium heat. Add the tofu slices and reserve the marinade. Sprinkle half of the coconut sugar over the tofu. Let it cook for 2-3 minutes or until slightly browned. Carefully flip over the tofu and sprinkle with the remaining coconut sugar. Cook it for another 2-3 minutes. Flip it over one last time and cook it for another minute to caramelize the sugar. Add the leftover marinade (if any). Cook the tofu for another 2-3 minutes or until most of the sauce is absorbed. Remove it from the heat and set it aside.
Make the sauce. Whisk the vegan "oyster" sauce, soy sauce, rice wine vinegar, coconut sugar, ground white pepper, and corn starch until well combined. Set it aside.
Cook the garlic. Add the peanut oil to the pan over medium heat. Add the garlic, ginger, and dried chilis. Stir well and let them cook for 1-2 minutes or until fragrant.
Add the veggies. Toss the broccoli into the pan. Stir fry it, stirring occasionally, for 3-4 minutes or until crisp. Add the mushrooms and mix everything together. Cook for 4-5 minutes or until softened.
Add the noodles. Transfer the noodles into the pan. Pour in the prepared sauce and stir gently to combine. Cook the noodles for another 6-8 minutes or until the sauce thickens.
Serve. Remove them from the heat. Serve warm and top them with tofu, crushed peanuts, sesame seeds, and green onions.
Notes
To store: Leftover vegan pad see ew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of soy sauce or vegetable broth until warmed through, or just heat it up in the microwave.To freeze: You can freeze leftover vegan pad see ew for up to 3 months, but note that the texture may change; the noodles are likely to break apart after freezing, thawing, and reheating. Thaw in the refrigerator overnight, then heat according to the instructions above.