Crispy Tofu Pad Thai

Ingredients

• 6 oz flat rice noodles
• 10 oz extra-firm tofu
• 2 tbsp tamarind paste
• 2 tbsp low-sodium soy sauce
• 1.5 tbsp maple syrup
• 1.5 cups bean sprouts
• 1/4 cup roasted peanuts
• 3 stalks green onion
• 1.5 tbsp neutral oil
• 1 whole lime
• 3 cloves garlic

Instructions

1. Soak the rice noodles in hot water per package directions until pliable but not soft, then drain. Whisk the tamarind, soy sauce and maple syrup into a sauce.
2. Press and cube the tofu. Heat 1 tbsp oil in a large skillet or wok over high and sear the tofu 5-6 minutes until golden and crisp; push to one side.
3. Add the remaining oil and garlic to the pan and stir 20 seconds, then add the drained noodles and the sauce and toss 2-3 minutes until the noodles drink up the sauce and turn glossy.
4. Add the bean sprouts and half the green onion and toss 1 minute until just wilted.
5. Divide between two plates and top with crushed peanuts, the remaining green onion, and a lime wedge to squeeze over.

Nutrition (per serving)

Calories

700

Protein

31 g

Fat

24 g

Carbs

90 g