Pad Thai Tofu
Serves 4
Time 55 min
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.
Special Diets:
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 crushed red chile flakes (optional)
- 2 tablespoons 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 fresh cilantro
- 1/2 cup finely chopped dry-roasted peanuts
- 1 lemon, cut into wedges
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 carbohydrates (3g dietary fiber, 4g sugar), 17g protein.
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.
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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 crushed red chile flakes (optional)
- 2 tablespoons 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 fresh cilantro
- 1/2 cup finely chopped dry-roasted peanuts
- 1 lemon, cut into wedges