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Pad Se Ew Tofu With Vegetable Noodles

 
One serving costs about $1.47

$1.47 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dairy-free,pescetarian,dairy free,pescatarian
spoonacular Score:81%

Spoonacular Score: 81%

 

Pad Se Ew Tofu With Vegetable Noodles requires approximately approximately 45 minutes from start to finish. This recipe serves 6. One portion of this dish contains roughly 24g of protein, 8g of fat, and a total of 480 calories. For $1.47 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up siracha, vinegar, soy bean paste, and a few other things to make it today. 2 people have tried and liked this recipe. It is brought to you by Foodista. It is a good option if you're following a dairy free and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is tremendous. Shrimp Pad Thai with Spiralized Vegetable Noodles, Gingery Vegetable Broth With Tofu And Noodles, and Vegetable and Tofu Coconut Red Curry Daikon Noodles are very similar to this recipe.

Ingredients

Servings:
8 oz
8 oz tofu
tofu
1 lb
1 lb noodles
noodles
2 Tbsps
2 Tbsps oyster sauce
oyster sauce
2 Tbsps
2 Tbsps yellow seasoned soy bean paste
yellow seasoned soy bean paste
1.5 Tbsps
1.5 Tbsps black soy sauce
black soy sauce
1 tsp
1 tsp sugar
sugar
1 tsp
1 tsp white vinegar
white vinegar
0.25 tsps
0.25 tsps white pepper
white pepper
2 heads
2 heads broccoli
broccoli
1
1  red bell pepper
red bell pepper
1
1  yellow bell pepper
yellow bell pepper
1 cup
1 cup carrot
carrot
0.5 cups
0.5 cups onions
onions
4
4  garlic cloves
garlic cloves
3
3  eggs
eggs
1 Tbsp
1 Tbsp siracha
siracha
some
some vegetable oil
vegetable oil
8 oz tofu
8 oz
tofu
1 lb noodles
1 lb
noodles
2 Tbsps oyster sauce
2 Tbsps
oyster sauce
2 Tbsps yellow seasoned soy bean paste
2 Tbsps
yellow seasoned soy bean paste
1.5 Tbsps black soy sauce
1.5 Tbsps
black soy sauce
1 tsp sugar
1 tsp
sugar
1 tsp white vinegar
1 tsp
white vinegar
0.25 tsps white pepper
0.25 tsps
white pepper
2 heads broccoli
2 heads
broccoli
1  red bell pepper
1
red bell pepper
1  yellow bell pepper
1
yellow bell pepper
1 cup carrot
1 cup
carrot
0.5 cups onions
0.5 cups
onions
4  garlic cloves
4
garlic cloves
3  eggs
3
eggs
1 Tbsp siracha
1 Tbsp
siracha
some vegetable oil
some
vegetable oil

Equipment

wok
wok
wok
wok


Instructions

Heat up oil to 375 F for deep fry. Deep fry one package of cubed tofu to crispy. They will shrink but crispy like croutons. Remove to a prepared tray. Fry the other package until golden brown. We would want to sear them. Remove and set aside Heat up a wok to medium hi heat until it's hot like it's about to smoke, then add 1 TBS of oil. Swirl it to coat. If you add oil when the wok isn't hot enough, the wok will absorb oil Add garlic and stir frequently because it gets burned fast. Crack the eggs. Stir. When eggs start to cook, add vegetable-broccoli first because it takes longer to cook, the rest to follow. The tips to using a wok are motion and speed. Swirl it to mix. Add roasted onions and keep the food moving Add oyster sauce, soy sauce, dark soy sauce, fermented beans, sugar, vinegar, white pepper. Stir to mix. Remember, we want to have crisp veggies so don't overcook. Add noodle, stir in between. Mix well. Add tofu. We add tofu last because it has been cooked. We only need to warm it up and coat with seasonings. The stir-fry process happens fast. That's how to work on a wok-motion and speed!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.46
Ingredient
8 ounces tofu
1 pound noodles
2 tablespoons oyster sauce
2 tablespoons yellow seasoned soy bean paste
1.5 tablespoons black soy sauce
1 teaspoon white vinegar
¼ teaspoons white pepper
2 heads broccoli
1 red bell pepper
1 yellow bell pepper
1 cup carrot
½ cups onions
4 garlic cloves
3 eggs
1 tablespoon siracha
some vegetable oil
Price
$1.54
$0.97
$0.34
$0.30
$0.18
$0.02
$0.06
$2.68
$0.60
$0.53
$0.22
$0.18
$0.27
$0.72
$0.14
$0.06
$8.79

Tips

Health Tips

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
480 Calories
23g Protein
8g Total Fat
80g Carbs
50% Health Score
Limit These
Calories
480
24%

Fat
8g
13%

  Saturated Fat
3g
19%

Carbohydrates
80g
27%

  Sugar
9g
11%

Cholesterol
81mg
27%

Sodium
721mg
31%

Get Enough Of These
Protein
23g
47%

Vitamin C
247mg
300%

Vitamin K
210µg
201%

Vitamin A
5609IU
112%

Selenium
60µg
86%

Manganese
1mg
64%

Folate
174µg
44%

Fiber
9g
39%

Phosphorus
352mg
35%

Vitamin B6
0.67mg
34%

Potassium
1035mg
30%

Vitamin B2
0.44mg
26%

Magnesium
96mg
24%

Iron
3mg
21%

Vitamin B5
2mg
20%

Copper
0.4mg
20%

Calcium
191mg
19%

Vitamin B1
0.27mg
18%

Vitamin B3
3mg
17%

Vitamin E
2mg
16%

Zinc
2mg
16%

Vitamin B12
0.22µg
4%

Vitamin D
0.44µg
3%

covered percent of daily need

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