Pad Thai with Tofu for 8

Ingredients and Weight:

• 1 block (14 ounces) firm tofu, drained and pressed
• 8 ounces dried flat rice noodles
• 1/2 cup chopped onion
• 1/2 cup chopped green or red bell pepper
• 1/2 cup chopped carrots
• 1 cup bean sprouts
• 1/2 cup chopped peanuts
• 6 green onions, chopped

For the Pad Thai Sauce: * 1/4 cup soy sauce * 1/4 cup tamarind paste * 1/4 cup brown sugar * 2 tablespoons rice vinegar * 2 tablespoons fish sauce * 1 tablespoon vegetable oil

Preparation Time:

• 15 minutes

Cooking Time:

• 10 minutes

Difficulty Level:

• 2 (intermediate)

Preparation Method Steps:

1. Soak rice noodles in warm water for 10 minutes, or until softened. Drain and set aside.
2. Crumble tofu into a medium bowl.
3. Heat vegetable oil in a large skillet or wok over medium heat. Add tofu and cook until browned on all sides. Set aside.
4. Add onion, bell pepper, carrots, and bean sprouts to the skillet. Cook for 5 minutes, or until softened.
5. Add rice noodles to the skillet and stir-fry for 1 minute.
6. In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, rice vinegar, and fish sauce. Add to the skillet and stir-fry for 1 minute.
7. Return tofu to the skillet and stir-fry for 2 minutes more.
8. Add peanuts and green onions. Stir well.

Nutritional Information:

• Calories: 400 per serving
• Fat: 15 grams
• Carbohydrates: 50 grams
• Protein: 20 grams

Dish Characteristics:

• Asian-inspired
• Savory and flavorful
• Gluten-free (if using tamari instead of soy sauce)
• Vegetarian (if omitting fish sauce)

User Comments:

• "This Pad Thai was so delicious! The flavors were amazing and it was super easy to make."
• "I love that I could use ingredients I could find at my local supermarket. It turned out so authentic!"
• "This is a perfect dish for a weeknight dinner. It's quick and easy, but it still tastes like it came from a restaurant."
• "The tofu added a great source of protein and made the dish more filling."
• "I really enjoyed the crunchy peanuts and fresh green onions. They added a nice contrast to the soft textures."

Special Precautions and Tips:

• If you can't find tamarind paste, you can substitute with 2 tablespoons of lemon juice.
• If you're vegan, you can use vegetable broth instead of fish sauce.
• If you don't want to press the tofu, you can simply drain it and crumble it. However, pressing helps to remove excess water and results in a crispier texture.
• To make the dish ahead of time, cook the Pad Thai according to the directions but do not add the peanuts and green onions. Store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat in a skillet and add the peanuts and green onions.