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Vegetable Pad See Ew with Crispy Tofu

Vegetable Pad See Ew with Crispy Tofu reads umami 7.8, salinity 6.1 and richness 5.2 on Palate's 0–10 flavor X-ray — a Thai main, about 54 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.7 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.8 · Salinity 6.1 · Richness 5.2 · Sweetness 4.5 · Allium 3.8 · Funk & Ferment 3.4 · Sourness 3.2 · Nutty 1.9 · Herbaceous 1.7 · Bitterness 1.6 · Earthy 1.3 · Warm Spice 0.9 · Heat 0.6

What's in it (13)

• dried chinese plain noodles — 227 g
• extra-firm tofu — 397 g
• vegetable oil — 41 g
• broccoli — 454 g
• garlic — 12 g
• eggs — 300 g
• soybean soy sauce — 30 g
• soybean soy sauce — 30 g
• hoisin sauce — 15 g
• brown sugar — 13 g
• rice wine vinegar — 11 g
• salt — 5 g
• white pepper — 1 g

Time & effort: about 54 min · effort: involved

Nutrition (per 100 g, engine-estimated): 144.5 kcal, 6.4 g protein, 6.2 g fat, 16.7 g carbs

Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Place the rice noodles in a large bowl, cover with warm water, and soak until pliable but still firm, 20-25 minutes; drain well and set aside.
2. Whisk together the dark soy sauce, soy sauce, hoisin sauce, brown sugar, rice vinegar, salt, and white pepper in a small bowl; set aside.
3. Press the tofu between paper towels for 10 minutes to draw out excess moisture, then cut into 1/2-inch cubes.
4. Heat 1 tablespoon of the oil in a large wok or heavy skillet over medium-high heat. Add the tofu and pan-fry, turning occasionally, until golden and crisp on most sides, 6-7 minutes, then transfer to a plate.
5. Add another 1 tablespoon oil to the wok and increase the heat to high. Add the broccoli and stir-fry until bright green with light char spots and crisp-tender, 3-4 minutes.
6. Push the broccoli to one side of the wok, add the garlic to the cleared space, and stir-fry until fragrant, about 30 seconds, then stir it into the broccoli.
7. Push the vegetables to one side, pour the eggs into the cleared space, and scramble until just set, about 1 minute, then break into large curds and mix through the vegetables.
8. Add the drained noodles and the remaining 1 tablespoon oil to the wok. Increase the heat to high and toss constantly until the noodles are heated through and beginning to char in spots, 3-4 minutes.
9. Return the tofu to the wok, pour in the sauce, and toss vigorously until every noodle is glazed and glossy, 2-3 minutes.
10. Taste and season with more salt if needed, then serve immediately while hot.

Dishes with a similar flavor shape

• Chicken Teriyaki with Steamed Rice — Japanese
• Longganisa (Filipino Pork Sausage) — Filipino
• Grilled Beef Kebabs with Peppers and Onions — American
• Beef and Broccoli (芥兰牛肉) — Chinese
• Minestrone with Parmesan Rind — Italian

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.