Pad See Ew (vegan/oil-free/WFPB)

---

Servings	Active Time	Total Time	Calories
2	15 min	15 min	688

---

Ingredients:

• 8 oz. brown rice noodles (dry weight)
• 1 large head of broccoli
• 8 oz white button mushrooms
• 3 cloves of garlic
• kosher salt

For the tofu "eggs":

• 4.5 oz tofu of any firmness (1/4 block)
• 1/4 tsp MSG
• 1/8 tsp turmeric
• 1/8 tsp mustard powder
• 1/8 tsp black salt

For the Sauce:

• 3 tbsp date sugar (ground dates)
• 1 tbsp Golden Mountain Seasoning
• 1 tbsp mushroom flavored dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp seasoned rice wine vinegar
• 2 tbsp hot water (to dissolve the date sugar)

Instructions:

1. Cook the rice noodles according to package instructions, then drain and rinse in cold water. Set aside.
2. Slice the mushrooms and broccoli, sprinkle with kosher salt and par-cook in the microwave for 2-3 minutes.
3. Dissolve the date sugar in 2 tbsp of hot water and add golden mountain seasoning, dark soy sauce, light soy sauce and rice wine vinegar. 
4. Crumble the tofu and combine with MSG, turmeric, mustard powder and black salt. Mix well.
5. Add tofu "egg" to a dry saute pan at high heat. Grate in the garlic and cook for 1-2 minutes, stirring as necessary. Add a few tablespoons of water, as needed, if any food begins to stick to the pan.
6. Add the par-cooked broccoli and mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until broccoli is tender.
7. Add the rice noodles and sauce and toss to combine and distribute the sauce. Serve immediately.