Tofu Pad Thai

Ingredients

• •8 oz rice noodles
• •14 oz firm tofu, pressed and cubed
• •3 tbsp tamarind paste
• •3 tbsp gluten-free fish sauce
• •2 tbsp palm sugar or brown sugar
• •3 cloves garlic, minced
• •2 red bell peppers, sliced
• •2 cups snap peas
• •3 green onions, chopped
• •1/3 cup roasted peanuts, crushed
• •2 tbsp vegetable oil
• •1 lime, cut into wedges

Directions

1. 1Soak rice noodles in warm water for 15 minutes until pliable, then drain.
2. 2In a small bowl, whisk together tamarind paste, fish sauce, and sugar to make the sauce.
3. 3Heat oil in a large wok or skillet over high heat and cook tofu cubes until golden on all sides, about 5 minutes. Remove and set aside.
4. 4Add garlic to the same pan and stir-fry for 30 seconds until fragrant.
5. 5Add bell peppers and snap peas, stir-frying for 3 minutes until tender-crisp.
6. 6Add the drained noodles and sauce to the pan, tossing everything together for 2 minutes until noodles are heated through and coated.
7. 7Return tofu to the pan, add green onions, and toss for 1 minute.
8. 8Serve topped with crushed peanuts and lime wedges on the side.

💡 Pad Thai sauce should balance tamarind, fish sauce and sugar before it reaches the wok; correcting that balance after the noodles absorb it is much harder.

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