Pad Thai Tofu
A Thai food staple, prepare this recipe to discover the abundant flavors found in Thailand. Gluten free. Tofu is relatively low calorie, high in protein, and is a versatile cooking ingredient, as it assumes the flavor of whatever seasonings are being used.
- 8 ounces ¼-inch wide dried rice noodles
- 3 tablespoons gluten-free reduced-sodium soy sauce
- 1 tablespoon lemon juice
- ½ or 1 tablespoon agave nectar
- ¼ or ½ teaspoon red pepper flakes (optional)
- 2 tablespoons expeller-pressed peanut oil
- 2 tablespoons finely chopped garlic
- 8 ounces Asian-style baked tofu, ¼-inch slices
- 4 green onions, thickly sliced
- 1 cup mung bean sprouts
- ½ cup chopped cilantro
- ½ cup finely chopped dry-roasted peanuts
- 1 lemon, cut into wedges
Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 minutes, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about 1 minute. Drain well and set aside.
In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside. In a large skillet, heat oil over medium high heat. Add garlic and cook until fragrant, about 30 seconds. Add tofu and green onions and cook for 3 minutes, or until green onions are tender and bright green.
Add noodles, bean sprouts and soy sauce mixture to a skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.
This information has been approved by Clinical Nutrition
Services (February 2012). For specific diet information tailored to your
needs, we recommend you consult with one of our registered dietitians.