Who needs Thai takeout when you can make your own dish in the same amount of time? This Vegetarian Pad See Ew dish is the perfect recipe for an easy weeknight dinner. This post is sponsored by Mann’s Fresh Vegetables. Thanks for supporting the brands that help make TFD possible. As always, opinions are my own!
I’ve had a few people ask me for nutrition recommendations for the new year as the volume on diet culture is set at an all time high during the month of January. My nutrition recommendations for the new year are the same for all year round. You do not need to diet. You do not need to detox. Or to reset. Or to start a program. Or a lifestyle. All of those words are code for diet.
And guess what? Our bodies have innate detox systems built into them. Our liver and our kidneys are constantly detoxing for us. Aren’t our bodies amazing in that way? Rest assured, you don’t need a 7 day juice “cleanse” to detox. Your body is detoxing for you every day.
What I do recommend are a couple nutrition guidelines – not rules – to practice. Guidelines allow more room for flexibility. So these are not hard black and white rules that you need to follow and adhere to 100% of the time. And those two guidelines are balance and variety. Balance meaning to aim for a balance of nutrients at your meals and snacks. I try to practice the guideline of 3s, aiming for all 3 essential macronutrients – carb, protein and fat – at most meals and snacks. This combination of nutrients is going to help give you the most energy, satisfaction and satiation.
And then aiming for a variety of foods throughout your day, your week and your month. Trying to get a variety of fruits and vegetables, grains, dairy, legumes, proteins and fun foods. Variety is the spice of life as they say and I couldn’t agree more. Variety of foods = variety of nutrients your body needs.And today’s recipe has balance and variety – carbs from the rice noodles, protein from the tofu, and fat from the peanut oil. But more importantly, it’s satisfying. It has crunch from the veggies, chewiness from the noodles and crispiness from the tofu. Not to mention the salty, umami and sweet sauce slathered over all three. Satisfaction from foods is an essential component of intuitive eating and something I often work with clients to get back to. I also love convenience when it comes to cooking. Not because I don’t love cooking but because like most 30-something women, I’m just a tad busy and don’t have hours to spend making everything from scratch. I use canned beans. I use pre-chopped vegetables. I use canned tomatoes and sauce. And there’s nothing wrong with that. It allows me to cook nourishing meals at home in half the time and keeps me from ordering take out on the regular. And this is why I love Mann’s new Veggie Slaw Blends – they are a super convenient way to add vegetables and variety to your meals! These are great to use as a base for salads, to throw into your smoothies and to add to your dinner meals like stir fry, pasta, or tacos.I used the Power Blend for this recipe, which has Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots and kale, perfect for an Asian inspired dish.Enjoy this recipe on a busy weeknight and extra time saving points if you use pre baked tofu or make the tofu ahead of time!
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 clover garlic, grated
- 14 ounces extra firm tofu, pressed and cubed
- 2 tablespoons peanut oil, divided
- 8 ounces dried wide rice noodles
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons brown sugar
- 2 teaspoons fish sauce
- 2 tablespoons water
- 2 cloves garlic, minced
- 1 10 ounce package Mann's Veggie Slaw Power Blend
- 1 egg, beaten
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar and garlic until combined.
- Place tofu in shallow baking pan and pour marinade over top. Cover with plastic wrap and let sit in the refrigerator for at least 30 minutes or up to overnight. Drain excess marinade before baking tofu.
- Preheat oven to 400 degrees F.
- Line marinated tofu cubes onto baking sheet and bake for 25 minutes.
- Heat 1/2 tablespoon peanut oil in large nonstick pan over medium heat. Add tofu and oil (another 1/2 tablespoon) in two batches and cook for 3-5 minutes on each side, until browned and crispy. Set tofu aside.
- Cook noodles according to instructions on package.
- In the small bowl you used for the marinade, whisk together oyster sauce, light soy sauce, dark soy sauce, brown sugar, fish sauce and water until combined. Set aside.
- In a wok or large nonstick pan, heat 1 tablespoon peanut oil over medium heat. Add garlic and let cook for 60 seconds, or until fragrant. Add Mann's Veggie Slaw and cook for 3-5 minutes, stirring occasionally, or until crisp tender. Create a well in the veggies and add egg, stirring until scrambled.
- Add tofu and noodles and sauce and stir well until sauce is evenly distributed and noodles and tofu are warm. Serve immediately.
*Pad see ew traditionally uses Sen Yai noodles, which can be found at Asian supermarkets. Alternatively, you can use any wide flat rice noodles.
**For vegetarian/vegan friendly: substitute oyster sauce with vegetarian mushroom flavored stir fry sauce (found at Asian supermarkets) or use Hoisin sauce and omit fish sauce.
Tell me, what’s your favorite convenience food to use in the kitchen?
For more easy weeknight dinner inspiration, check out my recipes below!