Tofu Pad Thai

Ingredients

• 380 g Noodles, japanese, soba, dry
• 600 g Tofu
• 1 tbsp Olive oil
• 120 g Carrot, shredded
• 120 g Bean sprouts
• 2 clove Garlics
• 3 pcs Egg
• 240 ml Spring onion, finely chopped
• 240 g Cabbage, shredded
• 120 ml Coriander (cilantro) leaves, fresh
• 1 pcs Lime
• 60 g Peanuts, roughly chopped
• 3 tbsp Soy sauce
• 2 tbsp Fish sauce
• 1 tbsp Rice vinegar
• 1 tbsp Peanut butter, 100% pure, unsweetened, unsalted

Method

1. Begin by cooking the noodles according to the package instructions. Drain once cooked.
2. While the noodles are cooking, cut the tofu into cubes. Heat the oil in a large pan and place the tofu in the pan. Sear for 2 – 3 minutes per side. Once the tofu is seared, transfer it to a plate.
3. Into the same skillet, add the bean sprouts, carrots, cabbage and garlic. Cook until the carrots and cabbage have softened, about 3 minutes.
4. While those are cooking, quickly whisk together the sauce.
5. Once the veggies are done, push them to the side of the pan. Crack both eggs in the pan and scramble them. Combine with the veggies.
6. For the sauce: combine soy sauce, fish sauce, peanut butter, rice vinegar.
7. Add the tofu, drained noodles, green onions, cilantro, lime, pepper flakes, and sauce. Toss to combine.
8. Plate the pad thai and top with additional cilantro, chopped peanuts, sliced hot peppers, and a spritz of lime (if desired). Enjoy!