Tofu Pad Thai

By: Robin O'Sullivan
4 Servings
  • 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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