Tofu Pad Thai Delightful (Print Version)
# Ingredients:
→ Sauce
01 -
3 cloves of garlic, minced
02 -
1 tablespoon of grated fresh ginger
03 -
1 to 3 teaspoons of chili oil or sriracha
04 -
1/4 cup of peanut butter
05 -
1 tablespoon of rice vinegar
06 -
4 tablespoons of soy sauce or tamari
07 -
1 teaspoon of honey
08 -
1 tablespoon of sesame oil
09 -
1/2 cup of hot water to thin out the sauce
→ Main Dish
10 -
2 tablespoons of vegetable oil
11 -
8 ounces of smoked tofu, diced
12 -
9 ounces of rice noodles
→ Topping
13 -
A small bunch of chopped green onions
14 -
1 to 2 limes, cut into wedges
15 -
2 tablespoons of roasted peanuts, crushed
# Instructions:
01 -
Grab a mixing bowl and whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, chili oil (or sriracha), honey, garlic, and ginger. Slowly mix in a bit of hot water at a time until it's creamy.
02 -
Bring a big pot of water to a boil. Follow the package instructions to cook the noodles until they're firm but tender. Drain them and set aside.
03 -
Heat up 1 tablespoon of vegetable oil in a pan over medium heat. Add in the tofu cubes and cook until all sides are a bit crispy, about 2 minutes. Move them to a plate and keep them for later.
04 -
Wipe down the pan, then pour in the rest of the vegetable oil and heat it over medium. Toss the drained noodles into the pan, drizzle in the sauce, and mix gently. If needed, splash in some extra water to help loosen up the noodles.
05 -
Dish out the saucy noodles and top with chopped green onions, crushed peanuts, and a lime wedge for a little squeeze before eating.
# Notes:
01 -
If the peanut sauce feels too thick, just keep adding hot water a little at a time until it's the way you want it.
02 -
Don't overcook your rice noodles, or they'll get sticky and mushy. Aim for a firmer texture.