Tofu Pad Thai on Colorado’s Everyday Show

Ingredients

• 1 package wide, flat rice noodles - Rama Pad Thai Noodles
• 3 tablespoons soy sauce
• 1/4 Cup Water
• 1 tablespoon chili paste
• 2 Tablespoons brown sugar
• 2 tablespoons Canola oil
• 1 large egg, lightly beaten
• 16oz (1 pound of Fresh Tofu from POM)
• 1/2 cup julienne cut carrot strips
• 1 teaspoon minced garlic
To Garnish:
• Crushed Roasted Peanuts
• Thinly Sliced Scallions
• Bean Sprouts
• Fresh Cilantro
• Fresh Lime Wedges

Instructions

1. First wrap tofu in a dry, clean dish cloth and set a heavy cold skillet on top of it for 30 minutes to drain excess liquid, anything with a good heavy weight will do.
2. Once drained, Cube the tofu into 1/2 inch cubes and bake in the oven over a cooling rack lined baking sheet for 20 minutes until the Tofu cubes are dried and golden browned.
3. In a small bowl whisk together soy sauce, Water, chili Paste, and brown sugar
4. In a large nonstick skillet or wok, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs cook about about 1 minutes. remove egg from skillet and break up with a flat wooden wok spatula.
5. Toss in carrots, garlic, and scallion green onion to skillet and cook until colors are vibrant and the wok is fragrant. about 2-3 minutes, continue tossing the ingredients as not to burn the garlic. Add Soy Sauce mixture and bring to a simmer.
6. Toss in noodles and cook, stirring and flipping continuously, until well combined and hot. 1-2 minutes. Add eggs and baked tofu and gently toss to combine. Season to taste with salt. Serve on a large platter (Family Style) top with crushed Peanuts, Bean Sprouts, Fresh Cilantro Sprigs, additional scallion green onions, and Fresh lime wedges.

Notes