Tofu pad see ew

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  250g

• Rice noodles

  Dry

  125g

• Cornstarch

  2 tsp or 5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Peas

  Green, raw

  1 cup or 145g

• Beansprouts

  Sainsbury's

  100g

• Egg

  Whole, fresh eggs

  50g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Brown sugar

  2 tsp packed or 9g

• Oyster sauce

  Ready-to-serve

  2 tsp or 12g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Drain the tofu on paper towels to remove excess liquid. Cut into 1cm cubes.
3. Heat a large non-stick frying pan over a medium-high heat. Lightly spray with olive oil spray and add the tofu. Cook for 3-4 minutes or until tofu begins to turn golden. Add the garlic, chilli, kai lan, mushrooms, snow peas and ¼ cup water and stir-fry for 2-3 minutes. Add the noodles and the egg and toss for 1 minute so the egg is distributed through the mixture.
4. Combine the soy sauce, sugar, oyster sauce and corn flour in a small bowl. Add to the pan along with the bean sprouts and cook for 2 minutes or until warmed through. Divide between serving bowls to serve.

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