Sally's Recipe Of The Week: Tofu Pad Thai


Tofu Pad Thai

Serves 4

You can easily replace the tofu with shrimp or chicken if you are not a tofu fan!

Here is what you will need: And keep in mind you can mix up the veggies.

7 to 8 ounces of stir fry rice noodles

2 to 3 TBS vegetable oil

1 block of firm tofu (16 ounces)

4 TBS low sodium soy sauce

2 TBS rice vinegar

3 TBS brown sugar

Juice of one lime plus wedges for serving

1 to 2 tsp Sriracha sauce

1/2 cup grated carrots

1 cup snow peas

4 cloves garlic divided

1 tsp grated fresh ginger

3 or 4 scallions

1/4 cup fresh chopped cilantro, plus more for serving

1 cup bean sprouts for serving

1/4 cup chopped peanuts for serving

Drain the tofu. Place it between some paper towels and set something heavy on top of it. I used my cast iron pan.

Heat you oil on medium in a large pan or wok. Smash 3 cloves of the garlic and add to the pan, don't let it burn.

While the garlic is infusing into your oil make your sauce by combining the soy sauce, vinegar, brown sugar, juice from 1 lime, Sriracha, 1 clove grated garlic and the grated ginger in a bowl. Taste it and make any adjustments you like. Grate your carrots and slice the scallions.

Cut the tofu in to 1/2 inch cubes.

Cook the rice noodles according to package directions but make sure you don't over cook them because you will cook them some more in the sauce. Rinse with cold water , strain and set aside.

Slice the snow peas in half at an angle.

Remove the garlic from the pan. Turn up the heat to medium high and brown the tofu on all sides.

Add in the snow peas and cook for about a minute.

Add in the carrots and cook for another minute.

Add the noodles, cilantro and sauce to the pan and mix well. Turn the heat down a bit and let the noodles soak up the sauce. Give it a taste again to make sure the flavors are on point.

Serve with bean sprouts on the side, a lime wedge and top with peanuts, scallions and cilantro.

Let's Eat!

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