Tofu Pad Thai

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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!

Ingredients:

  • 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

Directions:

  1. Wrap tofu in paper towels to absorb excess water; then cube the tofu.
  2. Prepare sauce by combining chile sauce through fish sauce in a bowl; set aside
  3. Bring a pot of water to a boil, and cook noodles until they begin to soften; drain and rinse with cold water
  4. 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:

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