Tofu Pad Thai - Alabama Living Magazine

Tofu Pad Thai

4 Servings

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Tofu Pad Thai

Co-op: Wiregrass EC

6 ounces dried rice noodles
2 Tbs peanut oil
divided 14 ounce package extra-firm tofu drained, patted dry and cut into pieces
3 cloves garlic, minced
2 cups mung bean sprouts
1 bunch scallions, sliced, (reserve 1/4 cup for garnish)
¼ cup rice vinegar
3 Tbs soy sauce
2 Tbs brown sugar
½ teaspoon crushed red pepper
½ teaspoon nutritional yeast
¼ cup chopped unsalted dry-roasted peanuts
Lime wedges

Bring a large pot of water to a boil.
Add noodles and cook until al dente.
Drain and refresh under cold running water to stop further cooking.
Meanwhile, heat 1 Tbs oil in a wok or large skillet over high heat.
Add tofu and cook, stirring, until browned on all sides, about 5 minutes. Remove to a plate.
Add the remaining tablespoon of oil and garlic; cook, stirring, for 15 seconds.
Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu.
Toss until heated through and the sauce has been absorbed.
Sprinkle with peanuts and the reserved scallions.
Serve with lime wedges.

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