Pad Thai With Tofu

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• Sauce

• 1⁄4 cup low sodium soy sauce
• 2  tablespoons rice vinegar
• 1 -2  tablespoon  hot sauce (sambal oelek)
• 1  tablespoon mirin (sweet rice wine)
• 1  tablespoon maple syrup

• Noodles

• 1  teaspoon  vegetable oil
• 2  cups  fresh  shiitake mushroom caps, thinly sliced (about 5 ounces)
• 1  cup carrot, shredded
• 1  garlic clove, peeled and minced
• 8  ounces extra firm tofu, drained and cut into 1/2-inch cubes
• 1  cup light coconut milk
• 2  cups romaine lettuce, shredded
• 1  cup fresh bean sprout
• 1  cup green onion, tops, sliced
• 1  cup fresh cilantro, chopped
• 1⁄3 cup  dry roasted peanuts
• 8  ounces  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.