Pad Woon Sen with Tofu and Vegetables

Name: Pad Woon Sen with Tofu and Vegetables
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz (225 g) dried mung bean glass noodles, left whole, for soaking; 14 oz (400 g) extra-firm tofu, drained, pressed 15 minutes, patted dry, cut into ¾-inch (2 cm) cubes; 3 tbsp (45 ml) neutral oil (such as canola or avocado), divided: 2 tbsp (30 ml) for tofu, 1 tbsp (15 ml) for vegetables; 4 cloves (12 g) garlic, minced; 1 medium (100 g) carrot, peeled, cut into thin matchsticks; 4 oz (115 g) shiitake or cremini mushrooms, stems removed (if shiitake), thinly sliced; 4 cups (225 g) napa cabbage, cut into 1-inch (2.5 cm) pieces, lightly packed; 2 medium (300 g) ripe medium tomatoes, cut into 8 wedges each; 4 whole (40 g) scallions, cut into 1-inch (2.5 cm) lengths, whites and greens kept separate; 3 tbsp (45 ml) egg-free soy sauce; 1 tbsp (15 ml) vegetarian mushroom stir-fry sauce; 2 tsp (8 g) granulated sugar; ½ tsp (1 g) ground white pepper; ¼ cup (60 ml) vegetable broth or water; 1 tsp (5 ml) toasted sesame oil; ¼ cup (10 g) fresh cilantro leaves, roughly chopped, for serving (optional)

From the MyKitchenBank Kitchen

Chewy, glossy glass noodles are stir-fried with golden tofu, sweet napa cabbage, juicy tomato and mushrooms in a savory-sweet, peppery soy sauce. It's fully vegan and ready in under an hour.

Prep: 15 min
Cook: 21 min
Wait: 15 min
Total: 51 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

8 oz (225 g) dried mung bean glass noodles, left whole, for soaking
14 oz (400 g) extra-firm tofu, drained, pressed 15 minutes, patted dry, cut into ¾-inch (2 cm) cubes
3 tbsp (45 ml) neutral oil (such as canola or avocado), divided: 2 tbsp (30 ml) for tofu, 1 tbsp (15 ml) for vegetables
4 cloves (12 g) garlic, minced
1 medium (100 g) carrot, peeled, cut into thin matchsticks
4 oz (115 g) shiitake or cremini mushrooms, stems removed (if shiitake), thinly sliced
4 cups (225 g) napa cabbage, cut into 1-inch (2.5 cm) pieces, lightly packed
2 medium (300 g) ripe medium tomatoes, cut into 8 wedges each
4 whole (40 g) scallions, cut into 1-inch (2.5 cm) lengths, whites and greens kept separate
For the sauce
3 tbsp (45 ml) egg-free soy sauce
1 tbsp (15 ml) vegetarian mushroom stir-fry sauce
2 tsp (8 g) granulated sugar
½ tsp (1 g) ground white pepper
¼ cup (60 ml) vegetable broth or water
1 tsp (5 ml) toasted sesame oil
¼ cup (10 g) fresh cilantro leaves, roughly chopped, for serving (optional)

Equipment (6)

12-inch (30 cm) wok or large nonstick skillet
Large heatproof bowl for soaking noodles
Kitchen scissors
Spatula or wok spatula
Small bowl for sauce
Plate and heavy pan or cans for pressing tofu

Steps

Before you start

Check that your noodles are mung bean glass noodles (also called cellophane or bean thread noodles) and that your soy sauce and stir-fry sauce are vegan; some 'vegetarian' sauces are not, and the soy sauce should be egg-free.
Have every ingredient cut and the sauce mixed before turning on the heat; the stir-fry moves fast.
Use a large 12-inch (30 cm) nonstick skillet or wok so the noodles can be tossed without breaking.
Use extra-firm tofu; soft tofu will crumble.

1
Press tofu, soak noodlesOven 190°F / 90°C
- Set the drained tofu block on a plate lined with a clean kitchen towel, cover with another towel, and weigh it down with a heavy pan or cans for 15 minutes.
- During the last 10 minutes, place the glass noodles in a large heatproof bowl and cover with very hot water (just off the boil, about 190°F/88°C).
- Soak, stirring once, until the noodles are translucent, flexible and still slightly chewy at the center.
- Drain well and snip the noodles 3 or 4 times with scissors into roughly 8-inch (20 cm) lengths.
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Ready when: Noodles are clear and bendy but not mushy; tofu feels firm and no longer drips
Tip: Don't over-soak the noodles. They finish cooking in the pan and will turn gummy if soft now.
2
Mix sauce, prep vegetables
- In a small bowl, stir together the soy sauce, vegetarian stir-fry sauce, sugar, white pepper and broth until the sugar dissolves.
- Cut the tofu into ¾-inch (2 cm) cubes, then slice the carrot, mushrooms, cabbage, tomatoes and scallions as listed, keeping the scallion whites and greens in separate piles.
- Arrange everything near the stove.
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Ready when: Sugar is fully dissolved and all vegetables are cut and ready
3
Brown the tofu
- Heat 2 tbsp (30 ml) of the oil in a 12-inch (30 cm) wok or nonstick skillet over medium-high heat until it shimmers.
- Add the tofu in a single layer.
- Cook without moving for 2 minutes, then turn the pieces and cook, flipping every 1 to 2 minutes, for 6 to 8 minutes total.
- Transfer to a plate.
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Ready when: Tofu is golden on at least two sides and feels crisp on the outside
Tip: Leave the tofu alone at first so a crust forms and it doesn't stick.
4
Cook aromatics and firm vegetables
- Add the remaining 1 tbsp (15 ml) oil to the same pan over medium-high heat.
- Add the garlic and scallion whites and stir for 20 seconds until fragrant.
- Add the carrot and mushrooms and stir-fry for 3 to 4 minutes.
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Ready when: Garlic smells fragrant but is not brown; mushrooms are softened and lightly browned, carrots bright and slightly tender
Tip: If the garlic darkens quickly, lower the heat; burnt garlic turns bitter.
5
Add cabbage and tomato
- Add the napa cabbage and tomato wedges.
- Stir-fry for 2 to 3 minutes, just until the cabbage leaves wilt and the tomatoes begin to soften at the edges but still hold their shape.
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Ready when: Cabbage is wilted with translucent stems and tomatoes release juices but are not collapsed
Tip: Don't cook the tomatoes longer or they will break down and make the noodles soggy.
6
Add noodles and sauce
- Stir the sauce again and pour it over the vegetables.
- Add the drained noodles and use tongs or two spatulas to toss constantly for 2 to 3 minutes.
- The noodles will absorb the liquid and turn glossy.
- Return the tofu to the pan and toss gently to combine.
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Ready when: Noodles are translucent, glossy and tender but springy, with almost no liquid pooling in the pan
Tip: If the noodles stick or look dry, add 1 to 2 tbsp (15 to 30 ml) water and keep tossing.
7
Finish and season
- Turn off the heat.
- Drizzle with sesame oil, add the scallion greens and toss for 15 seconds.
- Taste; add a splash of soy sauce if you'd like it saltier or another pinch of white pepper for more heat.
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Ready when: Scallion greens are bright and the noodles are evenly coated
Tip: Add sesame oil off the heat so its flavor stays nutty and does not turn bitter.
8
Serve
- Divide among four warm plates or bowls, scatter with cilantro if using, and serve right away while the noodles are tender.

Good to know

Tips

Cut the noodles with scissors before stir-frying; glass noodles are very long and tangle into a ball otherwise.
Use ripe but firm tomatoes so they add sweetness and tang without turning to mush.
Cook over steady medium-high heat and keep things moving; the noodles absorb the sauce within minutes.
If your soy sauce is very salty, start with 2 tbsp (30 ml) and add more after tasting.

Make ahead

You can press and cube the tofu, slice all vegetables and mix the sauce up to 1 day ahead; store separately, covered, in the fridge. Soak the noodles just before cooking.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 3 days. Freezer: not recommended, as the noodles turn mushy. Reheat in a skillet over medium heat with 1 to 2 tbsp (15 to 30 ml) water, tossing 3 to 4 minutes until hot, or microwave covered 1 to 2 minutes.

Substitutions

napa cabbage → green cabbage or bok choy. Green cabbage needs 1 to 2 minutes more cooking; bok choy cooks at the same pace.
vegetarian mushroom stir-fry sauce → extra 1 tbsp (15 ml) soy sauce plus ½ tsp sugar. Slightly less depth, but still balanced.
extra-firm tofu → baked or smoked tofu. Skip the browning step and just warm it through with the noodles.
neutral oil (such as canola or avocado) → any high-heat oil such as peanut or grapeseed. Avoid olive oil, which can smoke and add a flavor that doesn't suit this dish.