Tofu Pad Thai

It’s been a while since we’ve posted. 🙂 Sorry about that. Enough folks have mentioned that they miss the blog such that we decided to start this back up again! It’s a shame though – we missed the entire summer produce season. 🙂

Tofu Pad Thai

This recipe is adapted from a Weight Watchers recipe – and it’s even lighter than theirs. We substituted broiled tofu strips for the chicken, which when broiled with a light spray of oil, results in a nice crispy fried-like texture that mixes well with the noodles and veggies.

Windowsill-Grown Baby Carrots

We used some apartment-grown produce in this recipe, by the way. Not a huge yield, no, but from a single pot placed in our kitchen windowsill, which doesn’t get so much light, we’re pretty pleased. They were very sweet and crisp, and made the meal more special!

Ingredients

  • 4 oz firm tofu
  • 1 medium carrot
  • 1 large head of broccoli (enough for 2 cups of florets)
  • 2 Tbsps soy sauce
  • 2 Tbsps lime juice
  • 2.5 Tbsps sugar
  • 3 oz dry rice noodles
  • 1.5 tsps minced ginger
  • 1 Tbsp minced peanuts
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1.5 cups bean sprouts

First, set one pots of water on the stove to boil. You’ll need enough water to cover the dry rice noodles in a medium-sized bowl.

Turn the broiler on. Press the tofu and pat dry if you like, and slice it into long thin cutlets. Cover a broiler pan with tin foil, place the tofu cutlets on it, and spray lightly with the oil of your choice (we used canola oil.) Stick the tofu in the broiler for a few minutes, and make sure to watch it so it doesn’t burn – let it crisp & brown, though. You’ll need to flip the tofu and broil some more to crip the other side. When the tofu’s set, pull it out and set aside.

Pour the boiling water over the noodles in a medium-sized bowl, enough to cover them, and let them sit for 20 minutes. Set some more water to boil for steaming the broccoli and carrots. As it boils, chop the broccoli into florets and the carrots into rounds, and steam for 8-10 minutes in a steamer basket in the covered pot.

Next, mince the ginger. Mix the soy sauce, sugar, lemon juice, and minced ginger in a bowl and set aside. (This is your fakin’ fish sauce.) Crush the garlic cloves and mince them, and drain the nodles.

Time to pull out the wok! Spray lightly with oil and let it warm on medium high. When the oil is hot enough, toss the minced garlic and red pepper flakes in and sautee until the garlic is fragant after about a minute or so. Next, toss in the drained rice noodles and fakin’ fish sauce. Stir and cook until blended maybe 4-5 minutes. We added 1/4 cup of water and added the broiled tofu strips and cooked an additional 3 minutes or so. Toss the carrots and broccoli in, stir to combine for maybe 1-2 minutes more, and you’re almost there. Garnish with the peanuts and you’re ready to eat!

Tofu Pad Thai

  • Servings: 2
  • Weight Watchers Points per serving: 7

(p.s. Sorry the pictures on this post aren’t as nice as usual – my Canon’s battery was dead 🙂 )

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