Shrimp and Tofu Pad Thai

Ingredients

• 2 tablespoons peanut oil, divided
• 1 pound extrafirm tofu, drained and cut into 1/2-inch cubes
• 2 cups finely shredded napa (Chinese) cabbage
• 1/4 cup Thai fish sauce (such as Three Crabs)
• 3 tablespoons brown sugar
• 6 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon lime juice
• 2 tablespoons creamy peanut butter
• 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 1/4 cup water
• 1 teaspoon cornstarch
• 1 pound medium shrimp, cooked and peeled
• 2 cups thinly sliced green onions
• 1/2 cup chopped fresh cilantro
• 1 pound uncooked wide rice noodles (bánh pho)

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 4 minutes or until lightly browned on all sides. Spoon tofu into a large bowl. Add cabbage to pan; sauté 30 seconds or until just beginning to wilt. Add cabbage to tofu. Remove pan from heat.
2. Combine fish sauce and next 6 ingredients (through chili garlic sauce). Combine water and cornstarch, stirring with a whisk; stir into vinegar mixture.
3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add shrimp; sauté 1 minute. Add vinegar mixture; bring to a boil, and cook 1 minute, stirring frequently. Add shrimp mixture, green onions, and cilantro to cabbage mixture; toss to combine.
4. Cook noodles according to package directions, omitting salt and fat. Drain well. Add noodles to cabbage mixture; toss well to combine.