Once again, Cooking Light saves the day with this very easy version of aThai classic - highly recommended!
Crispy Tofu Pad Thai
Cooking Light, January 2009
1 package firm tofu,d rained
1 T cornstarch (I used potato starch)
6 oz rice noodles, flat, uncooked
1/2 c ketchup
2 T sugar
2 T asian fish sauce
1 T sriracha sauce
2 T canola oil, divided
2 eggs + 1 egg white, lightly beaten
1/2 c scallion, chopped
2 T cilantro, chopped
2 T peanuts, unsalted, dry-roasted, chopped
4 lime wedges
Place tofu on several layers of paper towels and let stand 30 minutes. Remove from paper towels and cut into cubes. Place on a freezer-safe dish. Place in freezer until solid, about 30 minutes. Remove from freezer and let thaw. When thaw, gently squeeze each cube to release the water. Toss with starch until coated and set aside.
Boil a pot of water. When water reaches boiling point, add noodles and turn off heat. Let noodles soak in hot water for 6-8 minutes. Then, drain.
Combine ketchup, sugar, fish sauce, and Sriracha.
Heat 1 T oil in a skillet. Add tofu and saute 7 minute, continually flipping. Remove from pan.
Heat 1 tsp oil in pan and add eggs.
Cook 30 seconds, then remove from pan.
Heat remaining 2 tsp oil in pan. Add noodles and cook 3 minutes.
Stir in ketchup mixture and cook 30 seconds. Add egg mixture and cook 1 minute. Remove from heat.
Stir in tofu. Plate and top with scallions and cilantro. Garnish with peanuts and lime wedges.