Wednesday, January 23, 2013

Tofu Pad Thai

On Sunday afternoon, KK and I went to Hoboken's 1st Annual MutzFest with a couple of friends.  In short, it was pretty amazing.  We tasted mutz from five local delis - Fran's, Biancamano, Losurdo Brothers Bakery (a.k.a. Tony's), Vito's , and Lisa's - and voted on our favorites.  Within our group of 4, we had 2 votes for Fran's, 1 for Vito's, and 1 for Tony's.  Despite our personal opinions, Biancamano's won both the public and critics' choice awards.  All of the deli's had amazing spreads, complete with ham prosciutto sandwiches, caprese salads, bruschetta, and mozzarella dipped in a chocolate fountain.  Needless to say, we left full and most certainly plan to attend next year's event!
By the time KK and I were hungry for dinner, we wanted a simple, cheese-free dinner.  Tofu Pad Thai is quick and easy, and there are never any leftovers.  This meal also reminds me of the amazing Pad Thai KK and I found in Thailand at the Chiang Mai Night Market on our honeymoon in November!
Tofu Pad Thai
Adapted from Fake Ginger
Total time: 30 minutes
Serves 2

Sauce Ingredients
1/4 cup tomato paste
1/3 cup packed light brown sugar
1/4 cup soy sauce
3 tablespoons lime juice - bottled or fresh
1 garlic clove, minced
1/2 – 1 teaspoon chili paste with garlic (I used 1 tsp and add Sriracha during the meal)

Other Ingredients
6.5 ounces dried rice stick noodles
3 tablespoons canola oil
1/2 pound extra-firm tofu, pressed to remove liquid, and cut into 1/2 inch cubes
2 large eggs, beaten
chopped roasted peanuts, and lime wedges for serving

1. Bring a large stockpot of water to a boil. Drop in the rice stick noodles and toss very well with tongs to make sure they don’t stick together. Cook 2 – 3 minutes; make sure not to overcook otherwise the noodles will stick to one another.  Drain thoroughly.

2. While you wait for the water to boil - heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add tofu and allow to brown. Use a spatula to flip over the tofu so each side browns. Remove to plate; set aside.

3. Meanwhile, mix all of the sauce ingredients together in a small bowl and set aside.

4. Once the noodles and tofu are finished, add a 1/2 tablespoon oil to the pan. Pour in eggs and quickly cook as if you were making scrambled eggs.  Once cooked, add the noodles and tofu. Pour on sauce and toss to coat. Cook until hot through, about 3 minutes. Sprinkle  roasted peanuts on top. Serve with lime wedges.

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