Tofu and Broccoli Pad See Ew

Ingredients

• Rice noodles

  Dry

  14 oz or 397g

• Soy sauce

  Made from soy (tamari)

  10 tbsp or 180g

• Water

  Plain, clean water

  ½ cup or 118g

• Brown sugar

  6 tsp packed or 28g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Garlic

  Raw

  6 clove or 18g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Broccoli

  Raw

  5 cup chopped or 455g

Directions

1. Place noodles in a large heatproof bowl and cover with hot tap water. Soak until loose and pliable, about 30 minutes. Separate noodles by hand and drain; set aside.
2. Meanwhile, place tofu cubes on a paper-towel-lined plate; set aside. Combine soy sauce, half of the water, and the brown sugar in a small bowl; set aside.
3. Heat remaining water in a large nonstick frying pan with a tightfitting lid over medium-high heat until simmering. Add broccoli, cover, and cook until just beginning to soften, about 2 minutes. Remove the lid and cook, stirring often, until water has evaporated and broccoli is just tender when pierced with a knife, about 2 minutes more. Remove broccoli to a plate and set aside.
4. Return the pan to medium-high heat, add oil, and heat until shimmering. Add reserved tofu and sauté, turning occasionally, until golden brown on all sides (be careful—the oil will splatter), about 8 to 10 minutes.
5. Reduce heat to medium, add garlic, and cook until just beginning to color, about 15 seconds. Add reserved soy sauce mixture, noodles, and broccoli and cook, tossing gently, until noodles are soft, warmed through, and coated with sauce, about 4 minutes.
6. Push noodle mixture to one side of the pan, add eggs, and scramble until eggs begin to set, about 30 seconds. Let eggs cook undisturbed until solid, about 1 minute more. Remove from heat and toss to evenly combine all ingredients. Serve immediately.