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Pad Thai with Tofu and Pine Nuts




Source of Recipe


Denise


Recipe Introduction


Double or triple the recipe when you can; the leftovers make a wonderful weekday lunch. To save time, make the sauce beforehand.


List of Ingredients




8 ounces dry rice noodles
3 tablespoons canola oil
1 cup fresh shiitake mushrooms, cut into 1-inch-wide strips
8 ounces flavored baked tofu, julienned
1/2 cup red bell pepper, thinly sliced
2 cups sunflower sprouts or daikon radish sprouts, rinsed and drained
1/4 cup mint leaves for garnish
3 tablespoons pine nuts, toasted, for garnish

Lime -Peanut Sauce
1/2 tablespoon cooking oil
1 clove garlic, minced
1 fresh chili pepper, such as jalapeño or Serrano, seeded and minced
1 teaspoon minced ginger
1/2 cup low-sodium vegetable broth
1/2 cup creamy unsalted peanut butter
3 tablespoons lime juice
3 tablespoons brown sugar


Recipe



For sauce, heat the oil over medium heat in a small saucepan. Add garlic, chili pepper, and ginger and sauté until the peanut butter melts, 1-2 minutes. Set aside.

Cook rice noodles to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.

Heat oil in a nonstick cooking pan. Add mushrooms and tofu; cook and stir until tofu browns, about 2 minutes.

Add red pepper and cook for 1 minute; add sprouts and stir-fry for 30 seconds. Stir in noodles and lime-peanut sauce. Mix thoroughly. Transfer to serving dish. Garnish with mint leaves and pine nuts. Serve warm or cold.