Tofu Pad Thai

Name: Tofu Pad Thai
Prep time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 14 oz. extra-firm tofu, drained; 2 tbsp. cornstarch; 8 oz. rice noodles; 1/4 c. low-sodium soy sauce; 2 tbsp. brown sugar; 2 tsp. sweet chili sauce; Juice of 1 lime, plus lime wedges for serving; 1 clove garlic, grated; 1 tbsp. oil; 1 red pepper, sliced; 2 c. mung bean sprouts; 2 scallions, thinly sliced; 1/4 c. Chopped peanuts

By The Good Housekeeping Test KitchenPublished: Mar 19, 2018

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Danielle Occhiogrosso Daly

Yields:

Active Time:

20 mins

Total Time:

35 mins

Crispy fried tofu rounds out this sweet and spicy noodle dish.

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Ingredients

14 oz. extra-firm tofu, drained
2 Tbsp. cornstarch
8 oz. rice noodles
1/4 cup low-sodium soy sauce
2 Tbsp. brown sugar
2 tsp. sweet chili sauce
Juice of 1 lime, plus lime wedges for serving
1 clove garlic, grated
1 Tbsp. oil
1 red pepper, sliced
2 cups mung bean sprouts
2 scallions, thinly sliced
1/4 cup Chopped peanuts

Directions

1. Step 1Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
2. Step 2Meanwhile, cook noodles per package directions and rinse with cold water; drain.
3. Step 3In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
4. Step 4Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.