Vegan Pad Thai with Tofu

Ingredients

• about 225 g Rice Noodles
• about 400 g Extra-Firm Tofu
• 3 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 2 tbsp Lime Juice
• 1 tbsp Brown Sugar
• 2 tbsp Peanut Butter
• 1 tsp Sriracha
• 2 tbsp Vegetable Oil
• 2 cloves Garlic
• 3 Scallions
• 2 cups Bean Sprouts
• 0.25 cup Chopped Peanuts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (232.2°C / 230°C). Add the about 225 g of rice noodles and cook for 3-5 minutes, stirring occasionally, until they are tender but still firm to the bite. Immediately drain the noodles in a colander and rinse them briefly with cold water to prevent sticking, then set them aside.
2. 2To press the about 400 g of extra-firm tofu, place the block between several layers of paper towels or a clean kitchen towel. Place a heavy object, such as a cutting board topped with a can, on the tofu for at least 15 minutes to remove excess water. Cut the pressed tofu into 2.54 cm cubes. Heat 1 tbsp of the 2 tbsp vegetable oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the 2.54 cm tofu cubes to the hot skillet and cook for 8-10 minutes, turning them every 2-3 minutes with tongs or a spatula, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set it aside.
3. 3While the tofu cooks, prepare the sauce. In a small bowl, whisk together the 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp lime juice, 1 tbsp brown sugar, 2 tbsp peanut butter, and 1 tsp sriracha until the mixture is smooth and well combined.
4. 4Mince the 2 cloves of garlic. Slice the 3 scallions, separating the white parts from the green parts. Wipe out the 30.48 cm skillet with a paper towel and return it to the stove. Set the heat to medium-high (204.4°C / 200°C). Add the remaining 1 tbsp of vegetable oil. Once the oil is shimmering and appears wavy, add the minced 2 cloves of garlic and sauté for 30 seconds, stirring constantly, until the garlic is fragrant and lightly golden, being careful not to let it burn.
5. 5Add the cooked about 225 g rice noodles, the crispy about 400 g tofu cubes, the white parts of the 3 sliced scallions, and the 2 cups of bean sprouts to the skillet with the garlic. Pour the prepared sauce from the small bowl evenly over all the ingredients in the skillet.
6. 6Using tongs or two spatulas, gently toss all the ingredients together in the skillet for 2-3 minutes, until the about 225 g rice noodles and 2 cups bean sprouts are thoroughly coated in the sauce and everything is heated through and steaming. The noodles should be soft and pliable.
7. 7Serve the Vegan Pad Thai immediately onto individual plates. Garnish each serving with the 0.25 cup of chopped peanuts and the green parts of the 3 sliced scallions.

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