Tuesday, November 30, 2010
I can't believe it is finally the last day of Vegan MoFo. It's been an incredible experience, I've discovered and made contact with many new vegan bloggers, but it's also been exhausting trying to post something new every weekday. I'm really proud of how much I did manage to post, but I can't keep up with this pace anymore. You were fun, you were inspiring, you were chockful of vegan foodie porn, but I bid you adieu, Vegan MoFo. Until next time.
So this last day of November not only marks the last day of MoFo, but it's also my birthday! After enjoying a long holiday weekend and still stuffed from all the Thanksgiving food, I think we're just going to have a quiet evening tonight, and maybe grab a quick bite to eat somewhere nice & casual after work. I am officially moving on from the Thanksgiving food. I love it so much, but I've reached my limit. Now I'm craving Asian food. Case in point: this Thai Pad See-Ew that I made last night.
Pretty much everyone loves Pad Thai (and who wouldn't? it's freaking delicious!) but Pad See-Ew might not be as familiar to those who don't eat Thai food on a regular basis. Pad See-Ew is one of my absolute favorite dishes, and is made with broad, flat rice noodles stir-fried in soy sauce. The distinctive flavor, however, is created by a combination of sweet dark soy sauce and light soy sauce, which you can order online or find at most Asian groceries. Using Chinese broccoli makes this recipe more "authentic," but regular broccoli is perfectly acceptable. Another tip: use the highest heat possible in your wok, and plenty of oil. Resist the temptation to stir your noodles too much, letting them sit in the pan until they start to brown and caramelize is another secret to authentic flavor. This is harder to do if you're using a nonstick pan, so really let the noodles sit in there until they smell like they are beginning to brown.
Vegan Pad See-Ew (Thai Soy Sauce Noodles)
8 oz. wide, flat rice noodles
1 package firm or extra-firm tofu, cut into 1-inch cubes
vegetable oil for frying
2 Tbsp. sweet dark soy sauce
2 Tbsp. vegetarian oyster sauce
2 tsp. light soy sauce
2 tsp. sugar
2 tsp. white vinegar
2 cloves garlic, minced
1-2 cups broccoli florets
1. Place rice noodles in a large bowl and pour boiling water over them to cover. Soak about 5 minutes, until soft.
2. Fry tofu cubes in vegetable oil (enough to coat bottom of pan) until browned on all sides. Remove from wok and set aside.
3. Combine soy sauces, oyster sauce, sugar, vinegar, and garlic in a small bowl. Heat 4-5 Tbsp. vegetable oil to wok over high heat. Add rice noodles and give a quick stir to coat. Add sauce mixture and stir quickly to coat evenly. Let noodles sit in the wok several minutes until they start to brown.
4. Add tofu and broccoli to noodles. Stir fry until broccoli is tender but still crisp. Serve with Sriracha sauce, if desired.