Tofu Pad Thai

Ingredients

• Tofu

  firm, pressed, extra dense, raw

  14 oz or 397g

• Cornstarch

  2 tbsp or 15g

• Rice noodles

  dry

  8 oz or 227g

• Soy sauce

  regular sodium, shoyu

  25g

• Brown sugar

  2 tbsp or 18g

• Chili pepper hot sauce

  hot, canned, immature green

  2 tsp or 10g

• Lime

  raw

  1 fruit or 67g

• Garlic

  raw

  1 cloves, minced or 3g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Red bell pepper

  raw

  1 medium or 119g

• Mung bean sprouts

  raw

  200g

• Scallions

  raw

  2 medium or 30g

• Peanuts

  raw

  25g

Directions

1. Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch. Meanwhile, cook noodles per package directions and rinse with cold water; drain. In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside. Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.
2. Recipe by: The Good Housekeeping Test Kitchen (source: https://www.goodhousekeeping.com/food-recipes/easy/a48188/tofu-pad-thai-recipe/)