Tofu Pad Thai

Ingredients

• 14 oz firm tofu
• 8 oz flat rice noodles
• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 2 clove garlic
• 1 shallot
• 2 eggs
• 2 cup bean sprouts
• ¼ cup chives
• ½ cup peanuts (optional)
• 1 lime (optional)
• ½ tsp chili flakes (optional)
• 2 tbsp vegetable oil

Steps

1. Press tofu to remove excess water, then cut into small cubes. Cook rice noodles according to package directions until al dente; drain and set aside.
2. In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, and brown sugar to create the Pad Thai sauce.
3. Heat oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown and crispy; remove and set aside.
4. Add minced garlic and sliced shallot to the wok and stir-fry for 1 minute until fragrant.
5. Push aromatics to one side, crack eggs into the empty space, and scramble until just set. Add cooked noodles, tofu, and Pad Thai sauce to the wok.
6. Toss everything together until well combined and noodles are coated. Stir in bean sprouts and chives, cooking for another 1-2 minutes until sprouts are slightly softened.
7. Serve immediately, garnished with crushed peanuts, a lime wedge, and chili flakes if desired.