Pad Thai With Tofu

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* Exported from MasterCook *

 

Pad Thai With Tofu

 

Recipe By : Cooking Light Magazine, June 2002, page 192

Serving Size : 5 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

Inspired Vegetarian--Berley

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SAUCE***

1/4 cup low-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon hot sauce -- up to 2

1 tablespoon mirin -- (sweet rice wine)

1 tablespoon maple syrup

***NOODLES***

1 teaspoon vegetable oil

2 cups thinly sliced shiitake mushroom caps -- (about 5

ounces)

1 cup grated carrot

1 garlic clove -- minced

8 ounces extra-firm tofu -- drained

and cut into 1/2-inch cubes

1 cup light coconut milk

2 cups shredded romaine lettuce

1 cup fresh bean sprouts

1 cup sliced green onion tops -- (1-inch slices)

1 cup chopped fresh cilantro

1/3 cup dry-roasted peanuts

8 ounces uncooked wide rice stick noodles -- (Banh Pho)

cooked and drained

5 lime wedges

 

This vegetarian version of Thailand's classic dish is spicy. If you prefer

it mild, use only 1/2 teaspoon hot sauce.

 

1. To prepare sauce, combine first 5 ingredients, stirring with a whisk.

 

2. To prepare noodles, heat oil in a large nonstick skillet over

medium-high heat. Add mushrooms, carrot, and garlic; sauce 2 minutes. Add

sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir

in lettuce and next 5 ingredients (lettuce through noodles); cook 1

minute. Serve with lime wedges.

 

Yield: 5 servings (serving size: 2 cups).

 

CALORIES 385 (29% from fat); FAT 12.58 (sat 3g, mono 4g poly 4.2g); PROTEIN

13.58; CARB 55.8g; FIBER 4.6g; CHOL 0mg; IRON 7.1mg; SODIUM 868mg; CALC 365mg

 

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