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Crispy Tofu Pad Thai

Yield 4 servings
Plant-based proteins like tofu and peanuts are abundant sources of protein.

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

Nutrition 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

How to Make It

  1. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. 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, sugar, fish sauce, and Sriracha. 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. Place 1 cup noodle mixture on each of 4 plates. Top each with 1/2 cup tofu and 1 1/2 teaspoons peanuts. Serve with lime wedges.