Quick Tofu Pad Thai
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 552.2
- Total Fat: 21.5 g
- Cholesterol: 0.1 mg
- Sodium: 2,345.7 mg
- Total Carbs: 101.3 g
- Dietary Fiber: 7.1 g
- Protein: 50.1 g
View full nutritional breakdown of Quick Tofu Pad Thai calories by ingredient
Number of Servings: 2
Ingredients
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3 oz. dried wide (pad thai) rice noodles
2 Tbs. fish sauce
2 Tbs. granulated sugar
1 Tbs. soy sauce
1 tsp. hoisin sauce
1 tsp. chile-garlic sauce (such as Lee Kum Kee brand)
1 tsp. vegetable oil
1 tsp. minced garlic
1 package firm tofu
1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup)
1-1/2 cups bean sprouts
2 Tbs. crushed unsalted roasted peanuts
1/3 cup coarsely chopped fresh cilantro
10 mint leaves, torn into small pieces
1 lime, cut into wedges for serving
Directions
Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 30 minutes. Meanwhile, prep the rest of the ingredients. Drain the noodles in a colander (no need to pat dry).
In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce, and chile-garlic sauce.
Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the tofu. Stir-fry until browned, 2 to 3 minutes. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 Tbs. of water and cook another minute. Add the bean sprouts and stir-fry until they’re slightly limp, 1 to 2 min. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately, with lime wedges on the side.
Number of Servings: 2
Recipe submitted by SparkPeople user BREEHARDY.
In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce, and chile-garlic sauce.
Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the tofu. Stir-fry until browned, 2 to 3 minutes. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 Tbs. of water and cook another minute. Add the bean sprouts and stir-fry until they’re slightly limp, 1 to 2 min. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately, with lime wedges on the side.
Number of Servings: 2
Recipe submitted by SparkPeople user BREEHARDY.