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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.