Daily Vegan Lunch for 8 July, 2013: Vegan Pad Woon Sen with Tofu

The secret to a good-tasting stir-fry is to turn up the heat as high as it will go and cook very, very quickly.

vegan pad woon sen



2 tablespoons oil
1/4 cup red bell pepper, chopped
8 cups of cooked rice thread noodles or Korean glass noodles (noodles made of sweet potato)
1.5 cups firm tofu, drained
2 cups mung bean sprouts
1 cup chopped green onions
2 tablespoons sugar
1/4 cup soy sauce
2 cloves minced garlic (optional)


In a large pan, turn the burner on the highest heat possible. Add oil to the pan and wait until it smokes. Add tofu and stir — the tofu will brown quickly. Toss it around so it browns evenly and gets broken up into small chunks. Add sugar and then quickly add sprouts, red bell pepper, glass noodles, and onion. Add garlic, if using, and soy sauce. Toss for about one minute and serve.

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