Tofu Pad Thai

I'm a total sucker for this classic Thai dish, but I hate all the grease that comes with it in restaurants!  I've done a bunch of experimentation with the recipe, and this version has been my favorite so far.  It's cobbled together from so many different recipes that I don't think I can cite any one specifically.

Tofu Pad Thai
Makes 6 servings


Cooking spray
8 oz flat rice noodles, dried
1 Tbsp tamarind paste
4 cloves garlic, minced
½ tsp ground ginger
2 Tbsp fish sauce
½ Tbsp oyster sauce
1 tsp honey
Juice from 1 lime
¼ tsp toasted sesame oil
¼ tsp salt
¼ tsp black pepper
2 Tbsp reduced-fat peanut butter
2 cups broccoli, small florets
2 cups carrots, sliced
2 cups mung bean sprouts
14 oz light firm tofu, drained
2 eggs, beaten
3 Tbsp peanuts, chopped
Cornstarch
1 tsp vegetable oil

1. Cook noodles according to package directions.  Be careful not to overcook rice noodles, because they turn into a mushy mess.
2. Meanwhile, drain the tofu.  I like to place a stack of plates on top to drain it more thoroughly.  Slice and coat lightly with cornstarch.
3. In a large nonstick skillet, heat vegetable oil over medium-high heat.  Add tofu and cook until golden brown, turning occasionally.  Don't fuss with it too much - tofu takes awhile to cook.  (The cornstarch helps make it a bit crispier without deep-frying).
4. While the tofu is cooking, prepare the sauce by mixing the tamarind paste, garlic, ginger, fish sauce, oyster sauce, honey, lime juice, sesame oil, salt, pepper, and peanut butter.  Set aside.
5. Remove tofu, and add broccoli and carrot to skillet.  Sauté until tender.  I like to add a few tablespoons of water and cover loosely with a lid to help steam the vegetables.
6. Finally, when vegetables are done, move to the side and cook eggs to a soft scramble.
7. Combine all ingredients and stir in sauce.  Top with bean sprouts and chopped peanuts.