Pad Thai With Tofu

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 -2 tablespoon hot sauce (sambal oelek)
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon maple syrup
• 1 teaspoon vegetable oil
• 2 cups fresh shiitake mushroom caps, thinly sliced (about 5 ounces)
• 1 cup carrot, shredded
• 1 garlic clove, peeled and minced
• 8 ounces extra firm tofu, drained and cut into 1/2-inch cubes
• 1 cup light coconut milk
• 2 cups romaine lettuce, shredded
• 1 cup fresh bean sprout
• 1 cup green onion, tops, sliced
• 1 cup fresh cilantro, chopped
• 1/3 cup dry roasted peanuts
• 8 ounces rice stick noodles, wide, cooked and drained ((banh pho)
• 4 lime wedges

Recipe

• 1 to prepare sauce, in a bowl, combine first 5 ingredients, stirring with a whisk.
• 2 to prepare noodles, heat oil in a large nonstick skillet over medium-high heat. add mushrooms, carrot, and garlic; sauté 2 minutes.
• 3 add sauce and tofu; cook 1 minute.
• 4 stir in coconut milk; cook 2 minutes.
• 5 stir in next 6 ingredients (lettuce through noodles); cook 1 minute.
• 6 serve with lime wedges.