2-3 cloves garlic, minced
3 tablespoons vegetable oil
1/2 package (about 7 ounces) wide rice noodles (the slimmer noodles can be substituted)
1/2-1 pound firm tofu, chopped bite sized
1/2 head Chinese broccoli, chopped bite sized
3 tablespoons black sweet soy sauce
1 1/2 tablespoons regular soy sauce (or bragg's liquid amino acids)
1 tablespoon vegetarian oyster mushroom sauce
lime, for garnish
1. Put the garlic and vegetable oil in a large wok. On medium-high heat, cook until garlic is golden brown. In a sauce pan, boil the rice noodles in water (no need for salt or oil, you'll be adding both later).
2. Once garlic is cooked, add the broccoli and tofu to the wok and saute until the broccoli is still somewhat crunchy (leaves are wilted and stems are darker green, about 1 minute). If you want to speed up prep time, add about 1/4 cup water to the wok (or other pan you're using) and cover to steam the broccoli.
3. Once noodles have cooked to just under done (I typically taste test one to see if it's close to being fully cooked), drain and set aside. Once your broccoli is ready, add the sweet soy sauce (this can be purchased at an Asian market, or you can make your own by mixing a 2:1 ratio of molasses or sugar to regular soy sauce), mushroom sauce (can also be purchased at an Asian market), and regular soy sauce.
4. Let the broccoli and tofu absorb the sauces for about a minute, then add your noodles. If the noodles are sticking together, add a little more vegetable oil to break them up.
5. Saute until the noodles have fully soaked up the sauces and serve. If you're unsure about the salty/sweet factor, taste test before serving. I always remembered it being a rather sweet dish, but I tried to keep the recipe fairly neutral. Garnish with lime.
If you cannot find the mushroom sauce, don't fret! It's still great with the sweet and salty soy sauces! This is one of my favorite dishes and if you go to an Asian market, you can get most if not all the ingredients for around $10 or less and make several meals out of it! Keep in mind, this is not a spicy dish, but could easily become one with chili flakes!
Source of recipe: I researched what is typically used in the traditional Thai recipe and basically went from there!