Tofu Pad Thai

Name: Tofu Pad Thai
Ingredients: 8 ounces rice noodles; 2 teaspoons peanut oil; 7 ounces firm tofu, sliced into thirds; 1/4 cup low sodium soy sauce; 1 tablespoon peanut butter; 2 tablespoons sugar; 2 teaspoons ketchup; 2 tablespoons rice vinegar; 2 carrots, shredded; 6 green onions, minced; 1 cup bean sprouts, rinsed; 1/4 cup peanuts, chopped (optional)

12 ingredients

6 steps

Ingredients

8 ounces rice noodles
2 teaspoons peanut oil
7 ounces firm tofu, sliced into thirds
1/4 cup low sodium soy sauce
1 tablespoon peanut butter
2 tablespoons sugar
2 teaspoons ketchup
2 tablespoons rice vinegar
2 carrots, shredded
6 green onions, minced
1 cup bean sprouts, rinsed
1/4 cup peanuts, chopped (optional)

Directions

1

Preheat oven to 400°F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
2

Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
3

Shred carrots & dice green onions while noodles & tofu are cooking.
4

Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
5

Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
6

Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.