Pad Thai with Tofu and Pine Nuts

[Guest guest]

Pad Thai with Tofu and Pine Nuts

Serves 4

[veganized] - Previously posted to Christian-Vegan-Cooking

by Denise

 

Double or triple the recipe when you can; the leftovers make a wonderful

weekday lunch. To save time, make the sauce beforehand.

 

8 ounces dry rice noodles

3 tablespoons canola oil

1 cup fresh shiitake mushrooms, cut into 1-inch-wide strips

8 ounces flavored baked tofu, julienned

1/2 cup red bell pepper, thinly sliced

2 cups sunflower sprouts or daikon radish sprouts, rinsed and drained

1/4 cup mint leaves for garnish

3 tablespoons pine nuts, toasted, for garnish

 

Lime -Peanut Sauce

1/2 tablespoon cooking oil

1 clove garlic, minced

1 fresh chili pepper, such as jalapeño or Serrano, seeded and minced

1 teaspoon minced ginger

1/2 cup low-sodium vegetable broth

1/2 cup creamy unsalted peanut butter

3 tablespoons lime juice

3 tablespoons brown sugar

 

For sauce, heat the oil over medium heat in a small saucepan. Add

garlic, chili pepper, and ginger and sauté until the peanut butter

melts, 1-2 minutes. Set aside.

 

Cook rice noodles to package instructions. Drain and rinse with cold

water to prevent sticking. Set aside.

 

Heat oil in a nonstick cooking pan. Add mushrooms and tofu; cook and

stir until tofu browns, about 2 minutes.

 

Add red pepper and cook for 1 minute; add sprouts and stir-fry for 30

seconds. Stir in noodles and lime-peanut sauce. Mix thoroughly. Transfer

to serving dish. Garnish with mint leaves and pine nuts. Serve warm or

cold.

 

Per serving: 607 calories; 20 g protein; 27 g fat; 75 g carb.

 

 

Source: " Lime Time, " recipes by Ying Chang Compestine, Body & Soul,

May/June2004