Name: Pad Thai with Tofu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g extra-firm tofu; 3 tbsp vegetable oil; 3 cloves garlic, minced; 2 medium shallots, minced; 200 g bean sprouts; 50 g green onions, sliced; 50 g roasted peanuts, crushed; 2 medium lime, cut into wedges; 15 g fresh cilantro, chopped; 3 tbsp tamarind paste; 2 tbsp palm sugar (or brown sugar); 3 tbsp soy sauce; 2 tbsp water; 1 tsp chili flakes (to taste)

Steps

Preparation

Soak the rice noodles in hot water for 10-15 minutes, or according to package instructions, until al dente. Drain and set aside. Press the tofu thoroughly to remove excess water, then cut into 1-2 cm cubes. In a small bowl, whisk together the tamarind paste, palm sugar, soy sauce, water, and chili flakes for the sauce.

Fry Tofu

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the wok and set aside.

Aromatic Base

Add 1 more tablespoon of oil to the wok if needed. Add the minced garlic and shallots, and stir-fry for 1-2 minutes until fragrant.

Combine Ingredients

Add the soaked rice noodles to the wok, then pour in the Pad Thai sauce. Toss well to coat the noodles evenly with the sauce, and cook for 2-3 minutes until the sauce thickens and the noodles are tender. Return the fried tofu to the wok, then stir in half of the bean sprouts and half of the green onions. Cook for another 1 minute.

Serve

Serve the Pad Thai immediately. Garnish with the remaining bean sprouts, green onions, crushed roasted peanuts, and fresh cilantro. Serve with lime wedges for squeezing.

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