Vegetable Tofu Pad Thai

2 cup Nature's Promise organic vegetable stock (by KENNYWHEELS)
114 grams Carrots, raw
372 grams Cabbage, napa
110 gram(s) bell pepper, red, sweet, raw
114 grams Onions, raw
4 tsp Ginger Root
130 grams Mushrooms, fresh
7 oz Thai Kitchen Light Coconut Milk
5 tsp A Taste of Thai - Red Curry Paste (by LISAG418)
3 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid) (by HANSOMEBOY)
1 tsp packed Brown Sugar
0.75 tsp Gourmet Garden Cilantro Paste (by DBEAU57)
5 slice Mori-Nu, Tofu, silken, extra firm
2 cup Rice Noodles
2 tbsp Kikkoman Low Sodium Soy Sauce
2 medium (4-1/8" long) Scallions, raw
.5 fruit (2" dia) Limes
2 tbsp Skippy Natural Creamy Peanut Butter

Can use fresh cilantro and garlic to taste.
Can add thai basil.

Drain tofu by wrapping in paper towels and set a weight on top.
Slice onions, carrots, cabbage, peppers and mushrooms into thin pieces.
Finely chop ginger root and scallions.
Spray a large pan with cooking spray and heat.
Add onion and carrots to the heated pan. Sauté to soften.
Add peppers, cabbage and ginger root to pan, cook a few minutes stirring often.
Add garlic, soy sauce, curry paste and sugar. Mix thoroughly.
Add vegetable stock. Stir well and let cook 2-3 minutes.
Slice tofu into even slices. Fry in a pan sprayed with cooking spray to slightly brown and remove more liquid.
Place on paper towels to cool and cut into small cubes.
Add coconut milk to mixture and cilantro paste, stir.
Add tofu, scallions and squeeze lime into pot.
Add broken Pad Thai noodles, endure they are covered in liquid, cover the pot and remove from heat.
Cover and let s

Serving Size: 6 1.25- cupservings