Tofu Pad Thai
Ingredients
- 8 ounces rice noodles ⓘ
- 2 teaspoons peanut oil ⓘ
- 7 ounces firm tofu, sliced into thirds ⓘ
- 1/4 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 ⓘ
- 1/4 cup peanuts, chopped (optional) ⓘ
Instructions
- Preheat oven to 400°F 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.
Nutrition & Diet Analysis (per serving)
641
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).