Pad See Ew Mee Tofu Recipe
Crispy tofu with wide rice noodles, pickled relish, lime, and chili oil.
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Ingredients
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Tofu & Marinade
Noodles & Sauce
Vegetables & Aromatics
Pickled Relish, Chili Oil & Garnish
Method
Tofu & Marinade
- 1
Press and cube tofu
Remove tofu from package and drain. Press the block for 15–30 minutes between paper towels or a clean dish towel with a weight on top to remove excess water. After pressing, cut tofu into 1-inch cubes.
- 2
Marinate and coat
Toss the tofu cubes with 1 tablespoon soy sauce and 1 teaspoon salt until evenly coated. Sprinkle the cornstarch over the tofu and gently toss to coat each piece; let rest 5 minutes so cornstarch adheres.
- 3
Pan-fry until crispy
Heat 2–3 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add tofu in a single layer without crowding (work in batches if necessary). Fry 3–5 minutes per side, turning as needed, until all sides are golden-brown and crisp. Transfer to a paper-towel-lined plate.
Noodles & Sauce
- 4
Prepare noodles
If using fresh wide rice noodles, separate gently with your hands. If using dried, soak or boil according to package directions until just tender (al dente), then drain and toss with 1 teaspoon neutral oil to prevent sticking. Have them ready before stir-frying.
- 5
Mix sauce
Whisk together 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1.5 tablespoons oyster sauce, 1 teaspoon sugar, and 3 tablespoons water or vegetable broth in a small bowl. Taste and adjust: dark soy adds color, light soy adds salt.
Vegetables & Aromatics
- 6
Prep greens
If using Chinese broccoli, trim tough ends and slice any thick stems thinly so they cook quickly. Roughly chop leaves into 2-inch lengths. You should have about 6 oz combined stems and leaves.
- 7
Stir-fry aromatics and vegetables
In the same large skillet or a wok, add a small splash of oil (about 1 tablespoon) and heat over high. Add the minced garlic and sliced white onion; stir-fry 30–45 seconds until fragrant and the onion softens. Add the gai lan stems first and stir-fry 1–2 minutes until starting to tenderize, then add the leaves and cook another 1 minute. Season with freshly ground black pepper (about 1 tsp).
Combine & Finish
- 8
Assemble pad see ew
Push vegetables to one side of the wok/skillet. Add the prepared noodles and pour the sauce evenly over them. Using tongs or a spatula, gently toss to coat the noodles and heat through, about 1–2 minutes. Add the crispy tofu and sliced scallions, then toss carefully so tofu doesn't break up. If the mixture seems dry, add 1–2 tablespoons water or broth to help the sauce distribute. Stir-fry another 1–2 minutes until noodles have absorbed the sauce and everything is hot.
- 9
Adjust seasoning
Taste and adjust: add a splash more light soy for saltiness or a drop more dark soy for color if needed. The noodles should be savory with a slight charred aroma.
Pickled Relish, Chili Oil & Garnish
- 10
Make quick pickled relish
While tofu fries or noodles cook, combine 3 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon sugar, and 1 teaspoon salt in a small bowl. Stir until sugar and salt dissolve. Add the thinly sliced shallot or red onion and let sit at room temperature for at least 5–10 minutes to soften and pickle slightly.
- 11
Plate and garnish
Divide pad see ew mee tofu among plates. Spoon a tablespoon or two of the pickled shallots on the side. Drizzle chili oil to taste (about 1–2 tablespoons per 2–3 servings), sprinkle toasted sesame seeds if using, and serve with lime wedges for squeezing over the noodles. Serve immediately so tofu remains crisp.