Sweet Potato and Tofu Pad See Ew

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.

While sweet potato is roasting, press tofu to remove excess water. Cut into cubes and toss with cornstarch, salt, and pepper.

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.

Cook rice noodles according to package directions. Drain and set aside.

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.

Add Chinese broccoli to the wok and stir-fry for 3-4 minutes, or until tender-crisp.

In a small bowl, whisk together dark soy sauce, light soy sauce, vegetarian oyster sauce, rice vinegar, brown sugar, sesame oil, and white pepper.

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.

Serve immediately.