Pad Thai with Tofu
- 3/4 cup boiling water - 1 tbsp olive oil
-1/4 cup fish sauce - 2 tbsp rice vinegar
- 3 tbsp sugar - 1/4 tsp cayenne pepper
- 2 tbsp Hoisin sauce
Noodles + Tofu
- 8 oz (1/4 inch wide) flat rice noodles - 3 cups bean sprouts
- 3 blocks tofu, cut into small cubes - 4 green onions, sliced thin
- 2 tbsp cornstarch - 1/4 cup olive oil
-1/4 cup minced cilantro - 1/2 cup finely chopped onion
- 3 garlic cloves, minced - 2 large eggs, lightly beaten
- 2 tbsp chopped peanuts - lime wedges
- 1 cup broccoli pieces - 1 chopped red bell pepper
- salt + pepper
Sauce: Whisk together boiling water, hoisin sauce, fish sauce, sugar, oil, vinegar, and cayenne in a bowl. Set aside.
Tofu: In a frying pan over medium heat, pour 3 tbsp oil and add the tofu. Cook, turning often, until crisp and browning on all sides, about 8-10 minutes.
Noodles: Cook the noodles in boiling water according to the box instructions, and then stain them in a colander and run them under cold water (to ensure they don't stick together). In a big empty pot or sauce pan, add the rest of the oil, onion, garlic, broccoli, and bell pepper and cook until lightly browned (about 5-7 minutes).Stir in the eggs and cook, until eggs are scrambled and moist, about 20 seconds. Add drained noodle and sauce, with 1 tbsp cornstarch, and increase heat too high. Cook, tossing gently, until all the noodles are coated (about 1 minute). Add the tofu, beansprouts, and scallions to the skillet and cook, tossing gently for another 2 minutes. If the sauce super watery, keep cooking until it thickens. Once ready, season with salt and pepper to taste, and sprinkle with cilantro and peanuts. Serve with lime wedges, ready to squeeze!