Chef Robin Asbell creates a Tofu Pad Thai for a quick Monday Night Meal.
This comfort food is the national dish of Thailand. If you want to avoid eggs, mix a tablespoon of cornstarch into the liquids and proceed. This is a vegetarian version, if you wish, substitute some fish sauce for tamari.
3 tablespoons avocado oil
1 package tofu, firm, crumbled
1 teaspoon red pepper flakes
1 small carrot, thin julienne or shredded
2 cloves garlic
1 tablespoon ginger
2 large egg, whisked
5 tablespoons soy sauce or fish sauce
1/4 cup lime juice
2 tablespoons sugar
1/2 pound wide rice noodles, cooked
4 scallion, chopped
1/2 cup peanuts, roasted unsalted, chopped
1/2 cup cilantro, coarsely chopped
1 cup pea shoots
1 large lime, cut in thin wedges
Put on a large pot of water to boil for the noodles. Wrap tofu in a kitchen towel and put a weight on it. Press to remove excess water. Crumble the tofu. Prep vegetables and reserve, piling each on a plate separately. Mix soy sauce, lime juice and sugar in a cup, and reserve. In a wok, heat oil, and add tofu, red pepper flakes and carrots. Over high heat, fry tofu until browned.
Add garlic and ginger Cook noodles according to package directions, drain. Add eggs, to the tofu, stir, and quickly add noodles, scallions and reserved soy sauce mixture.
Stirfry gently until egg is cooked and the noodles look dry. Serve immediately, topped with chopped peanuts,cilantro leaves, pea shoots and lime slices.