Tofu Pad Thai

Crispy fried tofu rounds out this sweet and spicy noodle dish.

Prep Time: 20 mins   Cook Time: 15 mins   Total Time: 35 mins   Serves: 4 

Nutritional information (per serving)

Calories: 440 kcal   Fats: 10g   Carbs: 73g   Protein: 16g   Fiber: 5g

Perfect For: Lunch

Here’s what you’ll need: 

• 400g PlantVita Extra-Firm Tofu, drained
• 2 tbsp. cornstarch
• 250g rice noodles
• 1/4 cup low-sodium soy sauce
• 2 tbsp. brown sugar
• 2 tsp. sweet chili sauce
• Juice of 1 lime, plus lime wedges for serving
• 1 clove garlic, grated
• 1 tbsp. oil
• 1 red bell pepper, sliced
• 2 cup mung bean sprouts
• 2 scallions, thinly sliced

Let’s get cooking: 

1. Slice tofu 1/2- inch thick. Cut into cubes, transfer to a bowl and toss with cornstarch.
2. Meanwhile, cook noodles as per package directions and rinse with cold water; drain.
3. In a small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
4. Heat 1 tablespoon of oil in a large nonstick skillet on medium. Add red bell pepper and cook until tender, 4 to 5 minutes. 
5. Remove from the skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook for 2 minutes.