Pad Thai with Tofu
Made with tofu instead of chicken, this recipe is perfect for pescetarians (people who follow a vegetarian diet but will eat fish).
INGREDIENTS | SERVES 3 to 4
- 8 ounces flat rice stick noodles
- ½ cup vinegar
- 4 teaspoons lime juice
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 4 teaspoons granulated sugar
- 2 large eggs
- 2 tablespoons vegetable or peanut oil
- 2 shallots, chopped
- 8–10 jumbo shrimp, shelled, deveined
- 1 pound firm tofu, drained, cut into 1-inch cubes
- 1 tablespoon water, if needed
- 2 cups mung bean sprouts
- 2 teaspoons chopped red chilies, or to taste
- ½ cup roasted peanuts, crushed
Soak the rice noodles in warm water for 20 minutes or until they have softened.
While the rice noodles are softening, prepare the other ingredients. Combine the vinegar, lime juice, soy sauce, ketchup, and sugar in a bowl. In a separate small bowl, lightly beat the eggs.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chopped shallots and stir-fry for about 1 minute, until they begin to soften. Add the shrimp, stir-frying quickly until they turn pink.
Push the cooked shrimp to the sides and add the tofu in the middle of the pan. Stir-fry for 1 minute, adding more water to the pan if needed.
Add the lightly beaten eggs in the middle and gently scramble. Stir-fry briefly to mix the bits of scrambled egg with the other ingredients. Add the sauce and bring to a boil.
Add the noodles, stirring continually. Cook for a minute, then stir in the mung bean sprouts and the chopped chilies. Stir-fry for another minute to mix everything through.
Taste and adjust seasonings, adding salt, pepper, or soy sauce if desired. Garnish with the crushed peanuts before serving.
The Nutritional Benefits of Tofu
Besides being a rich source of protein, tofu is high in calcium and vitamin B, is low in calories, and has no cholesterol. The only potential drawback to eating tofu is the fat content, which is higher than many types of meat. However, tofu is a good source of healthy omega-3 fatty acids, which help prevent heart disease. A 4-ounce serving of tofu has 86 calories.