Crispy Tofu Pad Thai

Tofu is a plant-based protein made from soybeans that takes on the flavors of the ingredients cooked with it.

Yield:

4 adult servings (serving size: 1 cup noodles, 1/2 cup tofu, and 1 1/2 teaspoons peanuts)

Recipe from

Nutritional Information

Calories 419
Caloriesfromfat 0.0 %
Fat 14.4 g
Satfat 1.7 g
Monofat 6.8 g
Polyfat 3.5 g
Protein 15.4 g
Carbohydrate 57.5 g
Fiber 2.8 g
Cholesterol 106 mg
Iron 3.3 mg
Sodium 845 mg
Calcium 374 mg

Ingredients

1 (12.3-ounce) package reduced-fat, firm tofu, drained
1 tablespoon cornstarch
6 ounces flat uncooked rice noodles
1/2 cup ketchup
2 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
2 tablespoons canola oil, divided
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 tablespoons unsalted, dry-roasted peanuts, chopped
4 lime wedges

Preparation

1. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into 1/2-inch cubes, and toss with cornstarch.

2. Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.

3. Combine ketchup and next 3 ingredients. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu to pan; sauté 7 minutes or until golden. Remove tofu from pan.

4. Heat 1 teaspoon oil in pan. Add eggs and egg white; cook 30 seconds, stirring constantly. Remove from pan. Heat remaining 2 teaspoons oil in pan. Add noodles; cook 3 minutes. Stir in ketchup mixture; cook 30 seconds. Add egg mixture; cook 1 minute, stirring often. Remove from heat; stir in onions and cilantro. Top noodles with tofu; sprinkle with peanuts and serve with lime wedges.

for your toddler: Omit the Sriracha and green onions; adults can add them to their servings later, if desired. Serve a spoonful of noodles tossed with the sauce and 3 to 5 tofu cubes in a small bowl. Cut the noodles into bite-sized pieces.

Note:

David Bonom,

Cooking Light First Foods

August 2010