Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"One of our favorite dishes with tofu is Pad Thai. We were eating it out so often, I had to create my own recipe." --CL Reader

Recipe by Cooking Light October 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or until tender. Drain.

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  • Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.

  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle tofu with salt, red pepper, and black pepper. Add tofu to pan; sauté 8 minutes or until lightly browned. Remove from pan. Add onion, broccoli, and carrot to pan; sauté 4 minutes or until tender. Remove from pan. Add egg to pan; stir-fry 20 seconds or until soft-scrambled, stirring constantly.

  • Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat. Stir in juice; sprinkle with peanuts.

Nutrition Facts

263 calories; calories from fat 23%; fat 6.6g; saturated fat 1.1g; mono fat 2.9g; poly fat 2g; protein 11.9g; carbohydrates 40.8g; fiber 2.7g; cholesterol 53mg; iron 2.4mg; sodium 691mg; calcium 71mg.
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