Tofu Pad Thai

By: Robin O'Sullivan
4 Servings
Ingredients
  • 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
Instructions
  • 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.
Notes

Headline

Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.
Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.

Sign up for our e-newsletter

for the latest articles, news, events, announcements and alerts from Alabama Living