I really like Pad Thai. I really like Thai food in general. I came across a shrimp Pad Thai recipe in Great Food Fast (if you haven’t already guessed, it’s my current favorite cookbook!), and I adapted that recipe for tofu in lieu of the shrimp. It was tasty, and the leftovers were even better!
- 1 lb. tofu, dried with paper towel, then cubed
- 1/2 c. tomato-based chile sauce
- 1/2 c. fresh lime juice
- 6 TBSP soy sauce
- 4 TBSP brown sugar
- 1/2 TBSP fish sauce
- 16 oz. rice-stick noodlesVegetable oil
- 4 garic cloves, minced
- 2 c. bean sprouts
- 8 green onions, cut into 2 inch pieces
- 2 eggs, lightly beaten
- Garnish: peanuts, crushed red pepper, bean sprouts, cilantro, Sriracha sauce
- Wrap tofu in paper towels to absorb excess water; then cube the tofu.
- Prepare sauce by combining chile sauce through fish sauce in a bowl; set aside
- Bring a pot of water to a boil, and cook noodles until they begin to soften; drain and rinse with cold water
- Meanwhile, heat vegetable oil (enough to pan fry the tofu) over medium high heat; then add the tofu, and cook until tofu is golden brown. Remove tofu from pan. Add the garlic to the remaining oil (add more oil if necessary) and saute for 1 to 2 minutes; add the cooked noodles and sauce; cook, tossing until combined, about 1 minute. Add the bean sprouts and green onions. Pour in the egg; toss until noodles are coated and cooked through, about 2 minutes. Top with tofu, and serve with cilantro, peanuts, bean sprouts, hot sauce etc.
Tofu Pad Thai: