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TOMATILLO SALSA

My husband is seriously addicted to salsa and hot sauce. He puts it on…everything. Before even tasting the food, he’ll douse it with hot sauce. I’m convinced he has dead taste buds. That being said, he makes the best homemade salsas and this is one of my favorites.

Pad See Ew Noodle Bowl
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Pad See Ew Noodle Bowl

Servings 6

Ingredients

  • 1 14-oz package firm tofu
  • 3 1/2 Tbsp tamari divided
  • 2 tsp toasted sesame oil
  • 2 Thai red peppers sliced thinly
  • 3 scallions sliced thinly & divided
  • 2 Tbsp avocado oil divided
  • 2 cloves garlic minced
  • 1 head broccoli cut into florets
  • 1/2 bunch asparagus woody ends trimmed and cut into 1-inch pieces
  • 1 package mixed mushrooms shitake, enoki, oyster
  • 2 11-oz packages pad see ew noodles I used Nona Lim brand
  • 2 eggs optional
  • sesame seeds for garnish

Instructions

  1. Rinse tofu well. Cut into 8 large rectangles. In a shallow bowl or baking dish, place tofu in one layer. Add 2 Tbsp of the tamari and the toasted sesame oil. Allow to marinate while you wash and cut vegetables.

  2. In a large skillet (cast iron preferred), heat 1 Tbsp avocado oil over medium heat. Add tofu in one layer. Top with Thai red peppers and 1/2 the scallions. Allow to cook until golden on one side, approximately 4 minutes. Flip tofu and cook on other side until golden, another few minutes. Remove from pan and cut into smaller cubes.

  3. Fill a large bowl with boiling water. Add pad see ew noodles. Separate noodles using chopsticks or forks. Allow to soak while you cook vegetables.

  4. In the same skillet (why wash two?), heat 1 Tbsp avocado oil over medium heat. Add garlic and cook until fragrant, approximately 30 seconds. Add broccoli and a dash of sea salt. Sauté for a couple minutes, stirring often. Add 1/4 cup water, cover skillet and allow broccoli to steam for a few minutes undisturbed. Add asparagus pieces, mushrooms and another dash of sea salt. Sauté uncovered for another few minutes.

  5. Drain noodles. Add noodles, the remaining scallions and 1 1/2 Tbsp tamari to skillet. Sauté for a few minutes. Add 1/4 cup of water, cover again and cook for another few minutes until noodles are soft, flavors meld together and all the veggies are cooked. Add cooked tofu and stir to combine.

  6. Optional: crack 2 eggs on top of the noodles and stir well to scramble while it cooks. Omit eggs if vegan. Cook until eggs are set and finished cooking.

  7. Taste and add more tamari, if needed. Garnish with sesame seeds (optional).

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