•14 oz firm tofu (sliced into ~ 1 inch squares)
•¼ cup sliced green onion
•2 heads of Broccoli (chopped into bite size pieces)
•4 cups bean sprouts
•3 Tbsp canola oil
•Non-stick cooking spray (canola oil)
•~3-4 tsp minced garlic (more to taste if you love garlic like me)
•3 Tbsp white cooking wine
•Ground White Pepper (I used McCormick)
•Ground Red Pepper (Cayenne), again I used McCormick
•4 Tbsp Gluten Free Soy sauce (I like San-J Tamari Soy Sauce the best, but La Choy brand is available everywhere)
•2 tsp sugar
•14 oz dry rice noodles-linguini thickness (I like dragonfly medium rice sticks)
- Prepare rice noodles according to directions, add a little canola oil to keep the noodles from sticking and set aside. (I did not follow the instructions to soak noodles and added the noodles to boiling water for 3 minutes, then turned off heat and let sit for 5 minutes before draining, rinsing, and tossing with canola oil).
- Slice tofu into ~ 1 inch squares. Spray large skillet with non-stick spray and add ~1Tbsp canola oil. Brown tofu on medium heat, flip over and brown the other side. Set aside.
- While tofu is cooking, wash bean sprouts, cut broccoli into bite size pieces, and thinly slice green onion.
- After tofu is browned on both sides, remove tofu from the skillet and set aside. Add 2 Tbsp canola oil and 3-4 tsp minced garlic to the large skillet, and cook on medium heat. After the garlic and oil start sizzling, add the chopped broccoli. Stir fry on medium heat for ~4 minutes until beginning to soften.
- Add 3 Tbsp white wine and 4 cups bean sprouts to the broccoli mixture, and continue to stir fry for another 2-3 minutes. Add green onions, and toss well.
- Add 4 Tbsp GF soy sauce and sprinkle in 2 tsp sugar. Mix well. Toss in the rice noodles, mixing well.
- Reduce to medium-low heat. Liberally sprinkle on white pepper, continuing to mix well over medium-low heat. After well mixed, sprinkle in a little ground cayenne pepper and toss well just before serving. Enjoy!
I have been struggling to find new recipes, being vegetarian and now diagnosed with celiac disease (while living overseas). After looking at 10-15 vegetarian Pad Thai recipes and numerous Pad See Ew recipes online, I could not find a single recipe that I had all the ingredients for. Feeling frustrated, I gave up, started drinking some wine, and winged it on my own with what I had available. I am so glad I did, because instead of turning out terrible like my improvising usually does, it tasted great! I was so happy, that I had to share what I ended up with! I used regular broccoli instead of the traditional Chinese broccoli because I like the taste better and it is so much easier to find, but you could use either depending on your preference. So for those of you who want an easy recipe that uses only common ingredients available at any grocery store (including military commissaries overseas), here it is!
Recipe Submitted by: Cassie