Easy Tofu Pad Thai
I put this together after being frustrated with how long normal Pad Thai takes, and how I wanted something simple and tasty. I use a variety of different vegetables when I have the chance, but this is the basic recipe I use.
- Half of a package of firm tofu
- Olive oil
- 2 cloves of garlic
- Chopped green onion
- 1 package of rice noodles (about 12 ounces)
- 3/4 cup white sugar
- 3/4 cup white vinegar (or cider vinegar or rice vinegar)
- 1/4 + 2 tbps soy sauce
- 3/4-1 cup chunky peanut butter
- Cayenne and chili pepper powders to taste (I use about 1 tsp of each)
Cut up your tofu into bite-sized pieces. Sprinkle just a touch of the olive oil on a small, heated skillet. Press the garlic and toss onto skillet with the tofu. Let the tofu cook under low heat while you prepare the other stuff.
Start a big pot of water on a boil.
In another pot, mix the sugar, soy, vinegar and your spices over medium heat. Scoop in as much peanut butter as you'd like. I generally use about a cup. (You can also use creamy and toss in chopped nuts, but this is just an easier way to go.) It'll look flaky and funny, but as it slowly cooks over the heat, it'll bubble a bit (when it does, bring down the heat) and start thickening.
By this time, your water should be boiling and you should toss in your noodles.
Let the sauce stand while the noodles finish up, and chop up the green onions if you haven't already. Strain the cooked noodles in a colander, and pour in your sauce. Top with tofu and green onions.
If there isn't enough sauce, you can always make more but make sure to increase the ratios proportionately.