Sweet Potato and Tofu Pad See Ew

A vegetarian twist on the classic Pad See Ew, featuring roasted sweet potato, crispy tofu, and tender Chinese broccoli. Delicious and satisfying!

Prep Time

15 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.15/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Asian•Chinese

Main Ingredient:

Vegetarian•Rice

Cooking Style:

Roasting

Ingredients

Servings

1largeSweet Potato(peeled and cubed)

£0.80

14ozFirm or Extra Firm Tofu(pressed and cubed)

£3.00

1bunchChinese Broccoli (Gai Lan)(roughly chopped)

£1.50

8ozDried Wide Rice Noodles

£2.20

3clovesGarlic(minced)

£0.20

4tablespoonsVegetable Oil(divided)

£0.15

3tablespoonsDark Soy Sauce

£0.10

2tablespoonsLight Soy Sauce

£0.08

2tablespoonsOyster Sauce (Vegetarian)(Use mushroom-based version)

£0.30

1tablespoonRice Vinegar

£0.05

1tablespoonBrown Sugar

£0.03

1teaspoonSesame Oil

£0.10

0.3teaspoonWhite Pepper

£0.02

1tablespoonCornstarch(for tofu)

£0.05

Total Cost

£8.58

£2.15 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss cubed sweet potato with 1 tablespoon of vegetable oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2.
While sweet potato is roasting, press tofu to remove excess water. Cut into cubes and toss with cornstarch, salt, and pepper.
3.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add tofu and cook until golden brown and crispy on all sides. Remove from pan and set aside.
4.
Cook rice noodles according to package directions. Drain and set aside.
5.
In the same wok or pan, heat the remaining 2 tablespoons of vegetable oil. Add minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
6.
Add Chinese broccoli to the wok and stir-fry for 3-4 minutes, or until tender-crisp.
7.
In a small bowl, whisk together dark soy sauce, light soy sauce, vegetarian oyster sauce, rice vinegar, brown sugar, sesame oil, and white pepper.
8.
Add the cooked noodles, roasted sweet potato, and crispy tofu to the wok with the Chinese broccoli. Pour the sauce over everything and stir-fry for 2-3 minutes, tossing to coat the noodles and vegetables evenly.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (425g)

685 kcal / 2866 kJ

Carbs

79g

30% of RDA

Fat

32g

46% of RDA

Protein

26g

52% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

18 g

20% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

To make the tofu extra crispy, pat it dry very well after pressing and before coating with cornstarch.

Adjust the amount of sugar and vinegar to your liking. Some prefer a sweeter sauce, while others prefer a more tangy one.

If you don't have Chinese broccoli, you can substitute regular broccoli or bok choy.

For a spicy kick, add a pinch of red pepper flakes or a sliced chili to the wok along with the garlic.

Cooking Equipment

Oven

Stove

Large Wok or Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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