Pad Thai with Tofu

Name: Pad Thai with Tofu
Total time: 45
Yield: 4
Ingredients: 1 (12 ounce) package tofu, drained and cubed; 1 tablespoon cornstarch; 3 tablespoons vegetable oil, divided; 8 ounces dry rice stick noodles; ¼ cup water; ¼ cup sriracha hot sauce; ¼ cup soy sauce; 2 tablespoons white sugar; 1 tablespoon tamarind concentrate; 1 teaspoon red pepper flakes; ½ onion, sliced; 1 egg (Optional); 2 tablespoons chopped spring onions; 1 tablespoon crushed peanuts; 1 lime, cut into wedges

Recipe by Van Dana from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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1 (12 ounce) package tofu, drained and cubed
•

1 tablespoon cornstarch
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3 tablespoons vegetable oil, divided
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8 ounces dry rice stick noodles
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¼ cup water
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¼ cup sriracha hot sauce
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¼ cup soy sauce
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2 tablespoons white sugar

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1 tablespoon tamarind concentrate
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1 teaspoon red pepper flakes
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½ onion, sliced
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1 egg (Optional)
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2 tablespoons chopped spring onions
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1 tablespoon crushed peanuts
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1 lime, cut into wedges

Instructions

Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.