Spicy Peanut Tofu Pad Thai
Ingredients
The noodles
-
175
g
sweet potato noodles
The tofu and vegetables
-
225
g
firm tofu
-
1
tbsp
olive oil
-
1
clove
garlic, minced
-
1
cup
carrots, sliced on the diagonal
-
3
stalks
green onions, finely chopped
-
125
g
broccoli florets
-
1
each
egg, beaten
The sauce
-
15
g
fresh ginger, grated
-
1
tbsp
all natural peanut butter
-
1
tsp
sambal oelek
-
1
tbsp
sesame oil
-
1½
tbsp
rice vinegar
-
1
tbsp
mirin
-
1
tbsp
fish sauce
-
1
tbsp
soy sauce
-
½
cup
water
Garnish
-
2
tbsp
peanuts, crushed
-
to taste
green onions
Instructions
- Wrap tofu in paper towels and place a weight on top to drain while preparing other ingredients.
- Cook noodles according to package instructions, rinse in cold water, and set aside.
- Heat olive oil in a large skillet over high heat, then add tofu cubes and reduce heat to medium-high. Cook until crispy and golden on all sides.
- Mix all sauce ingredients in a bowl and whisk until well combined.
- Remove tofu from the pan and add more olive oil. Sauté garlic, carrots, and broccoli for 1-2 minutes, then add beaten egg and green onions. Cook until egg is fully cooked.
- Stir in the sauce and cook for about 1 minute until thickened, then add the cooked noodles and mix well.
- Transfer to serving plates and garnish with crushed peanuts and additional green onions.
Nutrition Facts (estimated)
Servings
2-3
Calories
450
Total fat
15g
Total carbohydrates
55g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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