Tofu Pad Thai

Ingredients

8 ounces rice noodles
2 teaspoons peanut oil
7 ounces firm tofu, sliced into thirds
14 cup low sodium soy sauce
1 tablespoon peanut butter
2 tablespoons sugar
2 teaspoons ketchup
2 tablespoons rice vinegar
2 carrots, shredded,
6 green onions, minced,
1 cup bean sprouts, rinsed
14 cup peanuts, chopped (optional)

Directions

Preheat oven to 400F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice.
Once done put tofu into oven until pieces are golden & sizzling.
Once the tofu is done cut into small cubes.
Cook rice noodles according to package directions.
Once the noodles have cooked cool off with cold water, drain, & set aside.
Shred carrots & dice green onions while noodles & tofu are cooking.
Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter.
Set aside.
Heat 1 teaspoons oil in large wok.
Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture.
Cook, stirring occasionally, until sauce thickens.
Add tofu pieces and heat through.
Garnish with peanuts or serve on the side as an option.