Pad Thai Tofu
- Yield: 2 servings
- 12ounces rice noodles
- 2tablespoons rice vinegar
- 2tablespoons firmly packed palm sugar or light brown sugar
- 2tablespoons tamarind paste
- 3tablespoons canola oil, divided
- 4 garlic cloves, minced
- 2large shallots, minced
- 1/2teaspoon dried red pepper flakes or 1 seranno chile, minced
- 3/4pound firm tofu, diced into 1/2-inch squares
- 3large eggs, optional
- 2cups fresh mung bean sprouts, rinsed well, for garnish
- 4 green onions, sliced 1/2-inch thick, for garnish
- 1 lime, cut into wedges, for garnish
- 1/4cup cilantro leaves, for garnish
- Soak noodles in hot tap water 30 to 40 minutes until softened. Meanwhile, mix vinegar, sugar and tamarind paste in a nonreactive bowl. Taste mixture to make sure balance of sweet, salty and sour is correct. You may want to adjust to satisfy your tastes.
- Heat half the oil in a wok or large saute pan over high heat. Add garlic, shallots and red pepper flakes. Stir-fry 2 minutes. Add diced tofu and stir-fry, adding a little water if needed to prevent sticking.
- Drain noodles and add to the pan. Stir to combine well. Add tamarind mixture and mix well.
- Remove from heat; set aside. If using eggs, add remaining oil to a nonstick skillet and cook eggs as you would for scrambled eggs. Remove from pan and chop eggs. Fold into noodle mixture. Place noodles on a large platter and garnish with bean sprouts, green onions, lime wedges, peanuts and cilantro.