By Sasha Gordanier
Prepare the sauce by mixing tamarind paste, tamari or soy sauce, the juice of one lime, sugar, and a pinch of salt in a small bowl. Adjust seasoning to taste.
Cut the firm tofu into small cubes. Mince the garlic cloves.
Heat one tablespoon of vegetable oil in a large skillet or wok over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove and set aside.
In the same pan, add another tablespoon of oil and add minced garlic. Sauté until fragrant.
Push the garlic to the side of the pan, crack the egg into the pan, and scramble it until fully cooked.
Add the cooked rice noodles and the prepared sauce to the pan. Stir well to coat the noodles evenly with the sauce.
Return the cooked tofu to the pan, add the bean sprouts, and stir everything together. Cook for an additional 2-3 minutes until everything is heated through.
Serve the Pad Thai on plates, garnish with crushed peanuts and a wedge of lime for squeezing over the top.
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This Asian Vegetarian Main Course recipe is ready in 30 minutes and features Rice noodles, Firm tofu, Bean sprouts and other delicious ingredients. Contains 530 calories total.
Prepare the sauce by mixing tamarind paste, tamari or soy sauce, the juice of one lime, sugar, and a pinch of salt in a small bowl. Adjust seasoning to taste.
Cut the firm tofu into small cubes. Mince the garlic cloves.
Heat one tablespoon of vegetable oil in a large skillet or wok over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove and set aside.
In the same pan, add another tablespoon of oil and add minced garlic. Sauté until fragrant.
Push the garlic to the side of the pan, crack the egg into the pan, and scramble it until fully cooked.
Add the cooked rice noodles and the prepared sauce to the pan. Stir well to coat the noodles evenly with the sauce.
Return the cooked tofu to the pan, add the bean sprouts, and stir everything together. Cook for an additional 2-3 minutes until everything is heated through.
Serve the Pad Thai on plates, garnish with crushed peanuts and a wedge of lime for squeezing over the top.
Calories per Serving: 530
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