Vegetable Pad Thai with Tofu

Ingredients

Quantities are for 4 servings.

• 14 oz block Extra-firm tofu
• 8 oz Rice noodles (pad Thai style)
• 2 each Eggs
• 2 cups Bean sprouts
• 2 each Carrots, julienned
• 3 cloves Garlic
• 2 tbsp Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Rice vinegar
• 1/3 cup Roasted peanuts, crushed
• 2 each Limes
• 2 each Scallions
• 2 tbsp Vegetable oil

Instructions

1. Press the tofu between paper towels for 10 minutes to remove excess water, then cut into 1/2-inch cubes.
2. Soak the rice noodles in a bowl of hot water for 8-10 minutes, until pliable but still firm, then drain.
3. In a small bowl, whisk together the soy sauce, brown sugar, and rice vinegar to make the sauce.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook 5-6 minutes, turning occasionally, until golden and crisp on most sides. Remove to a plate.
5. Add the remaining oil to the skillet along with the minced garlic and carrots; cook 1-2 minutes. Push everything to one side, crack the eggs into the open space, and scramble until fully set with no runny egg remaining, then mix into the vegetables.
6. Add the drained noodles, sauce, and tofu back to the skillet. Toss constantly for 2-3 minutes until the noodles are tender and evenly coated. Add the bean sprouts and toss another minute.
7. Divide among bowls and top with crushed peanuts, sliced scallions, and a lime wedge for squeezing over the top.