Pad Thai with Tofu
Description
This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
Ingredients
•
1 (12 ounce) package tofu, drained and cubed
•
1 tablespoon cornstarch
•
3 tablespoons vegetable oil, divided
•
8 ounces dry rice stick noodles
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1/4 cup water
•
1/4 cup sriracha hot sauce
•
1/4 cup soy sauce
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2 tablespoons white sugar
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1 tablespoon tamarind concentrate
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1 teaspoon red pepper flakes
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1/2 onion, sliced
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1 egg
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2 tablespoons chopped spring onions
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1 tablespoon crushed peanuts
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1 lime, cut into wedges
Directions
1
Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2
Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3
Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4
Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5
Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.