Tofu Pad Thai
- 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)
DirectionsPreheat 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.
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.