Tofu Pad Thai

1 package firm tofu

8 oz. uncooked rice noodles

5 tbsp soy sauce or tamari

Optional: 1/2 teaspoon fish sauce

1/4 cup lime juice

1 tbsp maple syrup

3 tbsp canola oil

1 teaspoon crushed chiles

2 eggs, whisked

2 cloves garlic

1 tbsp chopped fresh ginger

4 scallion, chopped

1/2 cup peanuts, dry-roasted, chopped

1/2 cup cilantro, coarsely chopped

1 large lime, halved and thinly sliced

Wrap tofu in a clean kitchen towel and put something heavy on top (like a cast iron skillet). Let the weight press liquid out of the tofu for 15 minutes to 1 hour (the longer the better).
Then cube the tofu.

Put on a large pot of water to boil for the noodles. Boil noodles for 4 minutes only (undercooking them slightly here means they’ll have room to absorb sauce later).

Mix soy sauce, fish sauce (optional), lime juice and maple syrup in a cup, and reserve this sauce.

In a wok or large skillet, heat oil, and add tofu and chilis. Over high heat, fry tofu until browned.

Add eggs, garlic and ginger to the tofu, stir, and quickly add noodles, scallions and reserved sauce. Stirfry gently until egg is cooked and the noodles look dry. Serve immediately, topped with chopped peanuts, cilantro leaves and lime slices.


Yield: 4 servings