Pad Thai With Tofu

Submitted by Outta Here

"A vegetarian version of a Thai take-out staple. Also quick to prepare, so good for a quick weeknight dinner."

 

• Ready In: 20mins
• Ingredients: 18
• Serves: 4

ingredients

• Sauce

• 59.14 ml low sodium soy sauce
• 29.58 ml rice vinegar
• 14.79-29.58 ml hot sauce (sambal oelek)
• 14.79 ml mirin (sweet rice wine)
• 14.79 ml maple syrup

• Noodles

• 4.92 ml vegetable oil
• 473.18 ml fresh shiitake mushroom caps, thinly sliced (about 5 ounces)
• 236.59 ml carrot, shredded
• 1 garlic clove, peeled and minced
• 226.79 g extra firm tofu, drained and cut into 1/2-inch cubes
• 236.59 ml light coconut milk
• 473.18 ml romaine lettuce, shredded
• 236.59 ml fresh bean sprout
• 236.59 ml green onion, tops, sliced
• 236.59 ml fresh cilantro, chopped
• 78.78 ml dry roasted peanuts
• 226.79 g rice stick noodles, wide, cooked and drained ((Banh Pho)
• 4 lime wedges

directions

1. To prepare sauce, in a bowl, combine first 5 ingredients, stirring with a whisk.
2. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes.
3. Add sauce and tofu; cook 1 minute.
4. Stir in coconut milk; cook 2 minutes.
5. Stir in next 6 ingredients (lettuce through noodles); cook 1 minute.
6. Serve with lime wedges.

Reviews

[Mia in Germany]

Quick, easy and delicious! DH said four stars, which is high praise from someone who doesn't care for tofu at all :) I used tamari instead of the low sodium soy sauce but otherwise followed the directions exactly. Will make this again. Thanks for sharing!<br/>Made for ZWT 9 / SE Asia for The Apron String Travelers