Vegan Tofu Pad Thai

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Crispy fried tofu rounds out this sweet and spicy noodle dish.


YIELDS: 4

PREP TIME: 0 hours 20 mins

TOTAL TIME: 0 hours 35 mins


Ingredients

14 oz. extra-firm tofu, drained

2 tbsp. cornstarch

8 oz. rice noodles

1/4 c. low-sodium soy sauce

2 tbsp. brown sugar

2 tsp. sweet chili sauce

Juice of 1 lime, plus lime wedges for serving

1 clove garlic, grated

1 tbsp. oil

1 red pepper, sliced

2 c. mung bean sprouts

2 scallions, thinly sliced

1/4 c. Chopped peanuts

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Directions

  1. Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
  2. Meanwhile, cook noodles per package directions and rinse with cold water; drain.
  3. In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
  4. Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.

Nutritional information (per serving): About 440 calories, 10 g fat (1.5 g saturated), 16 g protein, 620 mg sodium, 73 g carb, 5 g fiber