Pad Thai Tofu
4

Serves 4

This classic Thai dish lends itself well to substitutions. Double the agave nectar for a sweeter version or add more red pepper flakes to spice it up. We call for flavored, baked tofu, but you can also use plain extra firm tofu.

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    Ingredients: 
    • 8 ounces 1/4-inch wide dried rice noodles
    • 3 tablespoons gluten-free reduced-sodium soy sauce
    • 1 tablespoon lemon juice
    • 1/2 tablespoon agave nectar
    • 1/4 teaspoon red pepper flakes (optional)
    • 2 tablespoons expeller-pressed peanut oil
    • 2 tablespoons finely chopped garlic
    • 8 ounces Asian-style baked tofu, cut into 1/4-inch slices
    • 4 green onions, thickly sliced
    • 1 cup mung bean sprouts
    • 1/2 cup chopped cilantro
    • 1/2 cup finely chopped dry-roasted peanuts
    • 1 lemon, cut into wedges
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    Method: 

    Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 minutes, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about 1 minute. Drain well and set aside.

    In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside.

    In a large skillet, heat oil over medium high heat. Add garlic and cook until fragrant, about 30 seconds. Add tofu and green onions, and cook for 3 minutes, or until green onions are tender and bright green.

    Add noodles, bean sprouts and soy sauce mixture to skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.

    Nutritional Info: 
    Per Serving:470 calories (180 from fat), 20g total fat, 3g saturated fat, 0mg cholesterol, 420mg sodium, 56g carbohydrate (3g dietary fiber, 4g sugar), 17g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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