Crispy Tofu Pad Thai

Crispy Tofu Pad Thai

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (12.3-ounce) package reduced-fat, firm tofu, drained

  • 1

    tablespoon cornstarch

  • 6

    ounces flat uncooked rice noodles

  • ½

    cup ketchup

  • 2

    tablespoons sugar

  • 2

    tablespoons fish sauce

  • 1

    tablespoon Sriracha (hot chile sauce, such as Huy Fong)

  • 2

    tablespoons canola oil, divided

  • 2

    large eggs, lightly beaten

  • 1

    large egg white, lightly beaten

  • ½

    cup chopped green onions

  • 2

    tablespoons chopped fresh cilantro

  • 2

    tablespoons unsalted, dry-roasted peanuts, chopped

  • 4

    lime wedges

Directions

1. 1. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes, and toss with cornstarch. 2. 2. Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside. 3. 3. Combine ketchup, sugar, fish sauce, and Sriracha. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu to pan; sauté 7 minutes or until golden. Remove tofu from pan. 4. 4. Heat 1 teaspoon oil in pan. Add eggs and egg white; cook 30 seconds, stirring constantly. Remove from pan. Heat remaining 2 teaspoons oil in pan. Add noodles; cook 3 minutes. Stir in ketchup mixture; cook 30 seconds. Add egg mixture; cook 1 minute, stirring often. Remove from heat; stir in onions and cilantro. Place 1 cup noodle mixture on each of 4 plates. Top each with 1/2 cup tofu and 1 1/2 teaspoons peanuts. Serve with lime wedges.


Nutrition

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