Crispy Tofu Pad-thai

Name: Crispy Tofu Pad-thai
Prep time: 41 min
Cook time: 41 min
Total time: 41 min
Yield: 3
Cuisine: Global
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

Crispy Tofu Pad-thai is a dairy free and pescatarian main course. This recipe serves 3. One serving contains 570 calories, 18g of protein, and 19g of fat. If you have canolan oil, egg white, dry-roasted peanuts, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 41 minutes.