Crispy Tofu Pad Thai

Name: Crispy Tofu Pad Thai
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 Tbsps canola oil, divided; 1 Tbsp cornstarch; 2 Tbsps unsalted, dry-roasted peanuts, chopped; 1 large egg white, lightly beaten; 2 larges eggs, lightly beaten; 2 Tbsps fish sauce; 2 Tbsps chopped fresh cilantro; 118 milliliters chopped green onions; 118 milliliters ketchup; 4 lime wedges; 170 grams flat uncooked rice noodles; 1 Tbsp Sriracha (hot chile sauce, such as Huy Fong); 2 Tbsps sugar; 349 grams package reduced-fat, firm tofu, drained

The recipe Crispy Tofu Pad Thai is ready in about 45 minutes and is definitely an awesome dairy free and pescatarian option for lovers of Asian food. For $1.91 per serving, you get Head to the store and pick up eggs, cornstarch, cilantro, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan.

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Tofu

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Paper Towels

Frying Pan

Let stand 30 minutes.

Remove tofu from paper towels.

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Tofu

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Paper Towels

Cut tofu into 1/2-inch cubes, and toss with cornstarch.

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Corn Starch

Tofu

Prepare noodles according to package directions, omitting salt and fat.

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Pasta

Salt

Drain well; set aside.

Combine ketchup and next 3 ingredients.

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Ketchup

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add tofu to pan; saut 7 minutes or until golden.

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Tofu

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Frying Pan

Remove tofu from pan.

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Tofu

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Frying Pan

Heat 1 teaspoon oil in pan.

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Cooking Oil

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Frying Pan

Add eggs and egg white; cook 30 seconds, stirring constantly.

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Egg Whites

Egg

Remove from pan.

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Frying Pan

Heat remaining 2 teaspoons oil in pan.

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Cooking Oil

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Frying Pan

Add noodles; cook 3 minutes. Stir in ketchup mixture; cook 30 seconds.

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Ketchup

Pasta

Add egg mixture; cook 1 minute, stirring often.

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Egg

Remove from heat; stir in onions and cilantro. Top noodles with tofu; sprinkle with peanuts and serve with lime wedges.

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Lime Wedge

Cilantro

Pasta

Peanuts

Onion

Tofu

for your toddler: Omit the Sriracha and green onions; adults can add them to their servings later, if desired.

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Green Onions

Sriracha

Serve a spoonful of noodles tossed with the sauce and 3 to 5 tofu cubes in a small bowl.

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Pasta

Sauce

Tofu

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Bowl

Cut the noodles into bite-sized pieces.

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Pasta

Equipment

Paper Towels

Frying Pan

Bowl

Ingredients

Servings:

2Tbsps

canola oil, divided 1Tbsp

cornstarch 2Tbsps

unsalted, dry-roasted peanuts, chopped 1large

egg white, lightly beaten 2larges

eggs, lightly beaten 2Tbsps

fish sauce 2Tbsps

chopped fresh cilantro 118milliliters

chopped green onions 118milliliters

ketchup 4

lime wedges 170grams

flat uncooked rice noodles 1Tbsp

Sriracha (hot chile sauce, such as Huy Fong)2Tbsps

sugar 349grams

package reduced-fat, firm tofu, drained

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.