Pad Thai Tofu

Serves 4

This classic Thai dish lends itself well to substitutions. Double the agave nectar for a sweeter version or add more red pepper flakes to spice it up. We call for flavored, baked tofu, but you can also use plain extra firm tofu.

Ingredients

8 ounces 1/4-inch wide dried rice noodles
3 tablespoons gluten-free reduced-sodium soy sauce
1 tablespoon lemon juice
1/2 to 1 tablespoon agave nectar
1/4 to 1/2 teaspoon red pepper flakes (optional)
2 tablespoons expeller-pressed peanut oil
2 tablespoons finely chopped garlic
8 ounces Asian-style baked tofu, cut into 1/4-inch slices
4 green onions, thickly sliced
1 cup mung bean sprouts
1/2 cup chopped cilantro
1/2 cup finely chopped dry-roasted peanuts
1 lemon, cut into wedges

Method

Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 minutes, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about 1 minute. Drain well and set aside.

In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside.

In a large skillet, heat oil over medium high heat. Add garlic and cook until fragrant, about 30 seconds. Add tofu and green onions, and cook for 3 minutes, or until green onions are tender and bright green.

Add noodles, bean sprouts and soy sauce mixture to skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.

Nutrition

Per serving: 470 calories (180 from fat), 20g total fat, 3g saturated fat, 17g protein, 56g total carbohydrate (3g dietary fiber, 4g sugar), 0mg cholesterol, 420mg sodium

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