Tofu Pad Thai

Tofu Pad Thai

Ingredients:

• 200 g rice noodles (medium width)
• 8 oz extra‑firm tofu, drained and cut into 1‑inch cubes
• 2 Tbsp tamarind paste
• 1 Tbsp soy sauce (low‑salt)
• 1 Tbsp hoisin sauce
• 1 Tbsp brown sugar
• 1 Tbsp peanut butter
• 2 cloves garlic, minced
• 1 clove ginger, minced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup bean sprouts
• 2 Tbsp chopped fresh cilantro
• 1 Tbsp lime juice
• 1 Tbsp crushed peanuts
• Chopped scallions for garnish
• Optional: a pinch of red pepper flakes

Instructions:

1. Soak the rice noodles in warm water for 10–12 minutes until pliable. Drain and set aside.
2. Meanwhile, heat 1 Tbsp vegetable oil in a large skillet or wok over medium‑high heat. Add tofu cubes and sauté until golden brown on all sides. Remove tofu and set aside.
3. In the same pan, add another tablespoon of oil if needed. Toss garlic, ginger, and red bell pepper; stir‑fry for 1 minute.
4. Whisk together tamarind paste, soy sauce, hoisin sauce, brown sugar, peanut butter, lime juice, and a splash of water to