Tofu Pad Thai

October 21, 2010 in Meatless

Would you be shocked to hear that there has been no meat cooked in this house this week? It’s true! You’ll be extra shocked to hear that it was my husband who suggested we go mostly meatless. So far this week we’ve had falafel, veggie stuffed peppers, and now this tofu pad Thai. And guess what! They’ve all been winners!

This is such a simple meal and it came together in no time. I started the tofu first and while it was crisping up, I got the noodles cooked (in only 3 minutes!) and the sauce mixed up. Once the tofu was done all I had to do was stir-fry everything together.

It was so delicious! You absolutely must squeeze lime juice over top because that’s what made the whole dish. It cut through the spiciness and brightened it up. My husband and I enjoy different levels of spice so after I took out a small portion for myself, I added more chili paste and stir-fried it some more for him. Remember that trick when you’re cooking for people who have different tastes!

If you think you don’t like tofu, you need to try it this way. The key is getting the tofu crispy on most of it’s sides. If you don’t, it feels like you’re chewing on a sponge but crispy tofu is pure heaven. You need wrap it in paper (or kitchen) towels and then put something heavy on top – I used a cookbook and then a 5 pound bag of sugar – to press out all the liquid. Then you just have to be patient and brown the tofu on at least 2 sides. It’s worth it, I promise!

One year ago: Pumpkin Fruit & Nut Bread
Two years ago:  Pasta with Pumpkin & Sausage

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Tofu Pad Thai

adapted from Vegetarian Classics

Ingredients

For the sauce:
¼ cup tomato paste
⅓ cup packed brown sugar
¼ cup soy sauce
3 tablespoons freshly squeezed lime juice
1 garlic clove, minced
½ – 1 teaspoon chili paste with garlic
For the noodles:
6.5 ounces dried rice stick noodles
3 tablespoons canola oil
½ pound extra-firm tofu, pressed to remove liquid, and cut into ½ inch cubes
2 large eggs, beaten
2 scallions, cut into 2-inch lengths
green onions, cilantro, chopped roasted peanuts, and lime wedges for serving

Instructions

  1. Mix all of the sauce ingredients together in a small bowl and set aside.
  2. Bring a large stockpot of water to a boil. Drop in the rice stick noodles and toss very well with tongs to make sure they don’t stick together. Cook 2 – 3 minutes, or until al dente. Drain thoroughly.
  3. Heat 1½ tablespoons of the oil in a large nonstick skillet over medium-high heat. Add tofu and allow to brown. Use tongs to flip over each piece individually and brown that side. Remove to plate; set aside.
  4. Add a ½ tablespoon oil to the pan. Pour in eggs and quickly cook as if you were making scrambled eggs. Once cooked, add the noodles, tofu, and green onions. Pour on sauce and toss to coat. Cook until hot through, about 3 minutes. Sprinkle more green onion, cilanto, and roasted peanuts on top. Serve with lime wedges.
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