Ingredients Jump to Instructions ↓

  1. 1 (14-ounce) package dried wide rice noodles

  2. 14 ounces extra firm tofu, drained and cut into large dice

  3. 4 tbsp soy sauce

  4. 2 tablespoons Thai dark sweet soy sauce (like Health Boy or Dragonfly brand)

  5. 1 pound broccolini, sliced on the bias into 1-inch-long pieces

  6. 3 tbsp vegetable oil

  7. 6 medium garlic cloves, sliced paper thin

  8. 2 large eggs

Instructions Jump to Ingredients ↑

  1. Place noodles in a large heatproof bowl and cover with hot tap water. Soak until loose and pliable, about 30 minutes. Separate noodles by hand and drain; set aside. At the same time wrap tofu in paper towels or clean dish/tea towels and press by placing a weight on top (light a large can or heavy pan). Tofu should be pressed for at least 20 minutes, up to an hour. Combine soy sauces and 1/4 cup of the water a small bowl; set aside. Heat remaining 1/4 cup water in a large nonstick frying pan with a tight-fitting lid over medium-high heat until simmering. Add broccolini, cover, and cook until just beginning to soften, about 2 minutes. Remove the lid and cook, stirring often, until water has evaporated and broccolini is just tender when pierced with a knife, about 2 minutes more. Remove broccolini to a plate and set aside. Return the pan to medium-high heat, add oil, and heat until shimmering. Add reserved tofu and sauté, turning occasionally, until golden brown on all sides (be careful—the oil will splatter), about 8 to 10 minutes. Reduce heat to medium, add garlic, and cook until just beginning to color, about 15 seconds. Add reserved soy sauce mixture, noodles, and broccolini and cook, tossing gently, until noodles are soft, warmed through, and coated with sauce, about 4 minutes. Push noodle mixture to one side of the pan, add eggs, and scramble until eggs begin to set, about 30 seconds. Let eggs cook undisturbed until solid, about 1 minute more. Remove from heat and toss to evenly combine all ingredients. Serve immediately.


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