Tasty Tofu Pad Thai
Starting off our Asian
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Cooking tools:
- Mortar and pestle
- Nonstick skillet
- Skillet
- Can
- Chef's knife
- Cutting board
- Mixing bowl
- Zip-top bag
- Spatula
- Spoon
- Colander
- Pot
- Measuring spoon
- Measuring cup
- Serving platter
- Stove
- Refrigerator
Ingredients
- 1 pound tofu, dry fried and marinated using process above
- 8 ounces dried, wide and flat rice noodles (I used the Rice Sticks from Trader Joe’s – save the other 4 oz of noodles from the 12 oz package for the Asparagus Shrimp Salad later in this series!)
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice (about 1 lime), plus wedges for serving
- 3 tablespoons soy sauce
- a few dashes fish sauce (optional, if you have on hand)
- 1 squirt (about 1/8 teaspoon) Sriracha (optional)
- 2 teaspoons vegetable oil
- 3 scallions (green onions), white and green parts, separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, light beaten
- 1/2 cup fresh cilantro
- 1/4 cup roasted, salted peanuts (crush to chunkiness with a mortar and pestal, or chop)
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