Pad See Ew with Pressed Tofu

In a small bowl, mix to combine oyster sauce, dark soy sauce, regular soy sauce, fish sauce, sriracha, sugar, and white pepper.

In a large frying pan, heat 2 tbsp of oil over medium high heat. Add the tofu and sear until the bottom is golden brown, 3 to 4 minutes. Flip the tofu or toss the pan and sear again until another side is golden brown, 3 to 4 minutes. Add the garlic and gai lan and toss to combine. Continue to cook until the gai lan is wilted but still bright green, about 3 minutes. 

Add the rice noodles and the sauce and toss to combine. Continue to stir-fry the noodles until they soften and start to brown around the edges, 5 to 7 minutes. Push the noodles to the edges of the pan, making space in the center. Add 1 tbsp of oil to the center of the pan and then crack in your eggs. Allow the whites of the eggs to set up for about a minute or two and break up the egg with spatula and mix into your noodles. Toss and stir-fry the noodles for a few more minutes to get some more crisp on them and then serve!