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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 Ingredients:
4 ounces uncooked wide rice sticks (rice-flour noodles) |
1/4 cup cider vinegar |
1/4 cup low-sodium soy sauce |
3 tablespoons brown sugar |
2 tablespoons water |
1 teaspoon red curry paste |
3 garlic cloves, minced |
1 1/2 cups chopped reduced-fat firm tofu (about 8 ounces) |
1/8 teaspoon salt |
1/8 teaspoon ground red pepper |
1/8 teaspoon black pepper |
cooking spray |
1 cup chopped onion |
3/4 cup chopped broccoli |
1/2 cup chopped carrot |
1 large egg, lightly beaten |
1 tablespoon fresh lime juice |
1/4 cup chopped dry-roasted peanuts |
Directions:
1. Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or until tender. Drain.
2. Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.
3. 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.
4. 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.
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