Tofu and Chinese Broccoli (Gai Lan) Pad See Ew

Pat dry and cut 220 g firm tofu into 1.5 cm pieces. Wash 180 g gai lan, slice thick stems thinly and separate leaves. Mince 10 g garlic. Warm stuck fresh noodles briefly according to the package to loosen.

Mix 20 ml soy sauce, 8 ml dark soy sauce, 10 g sugar and 5 ml vinegar until sugar dissolves.

Heat 15 ml oil over medium-high and brown tofu 2–3 minutes per side; remove. Add remaining 10 ml oil and 10 g garlic, fry 20 seconds, then Chinese broccoli stems for 2 minutes and leaves for 1–2 minutes until the stems begin to soften.

Add noodles, tofu and sauce; toss 2–3 minutes over medium-high heat until noodles are tender and hot throughout and evenly coated. Serve two.