So I don’t know if you saw how many calories that last pizza had, so I decided try and make something healthy. Stir Fry Tofu Pad Thai! You have to be careful with this dish, because it can EASILY become super high in calories.
I can’t recommend enough using a wok to make this dish. It is well worth the cost, and will make things significantly easier.
To start off, you need some rice noodles. Put them in hot water in a baking dish, and let a slow stream of hot water run into the baking dish for about 25-30 minutes.
While you are waiting on the rice noodles, start cutting your brick of tofu into about 1/2 inch cubes. I used half a brick, but use however much you would like.
When you have about 10 minutes left, put about 4 teaspoons of peanut oil in the wok and start getting it really hot. Be careful to not get it too hot to the point that you smoke the oil. As a general disclaimer, if your oil were to catch on fire, DO NOT PUT WATER ON IT! Remove it from the heat source and cover it with some sort of lid (even though the lid may not cover the entire wok, it should cover the fire area) or pour baking powder on it. You can tell the oil is hot if you flick a FEW drops of water and it instantly starts to sizzle away.
Once the oil is hot, toss in your tofu making sure you turn it a lot to try and get it brown on all sides.
After your tofu starts to brown, add about 3 cloves of garlic (minced) and cook until golden brown (this will only last a few seconds). Then add one scrambled egg (or substitute) and mix in for about 60 seconds.
After that, drain your rice noodles and shake off any excess water and toss them into the wok. Make sure you flip the noodles often, and cook for about a minute. Then add your bean sprouts, green onions, vinegar, soy sauce, sugar and chile-garlic sauce. Let that cook for about 2 minutes, or until everything is well cooked.
Last (and my favorite part) take your chopped peanuts and sprinkle on top and serve.
Ingrediants:
- 4oz rice noodles
- 1 ‘brick’ tofu (however much you would like)
- 4 teaspoons of peanut oil
- 3 garlic cloves (minced)
- 1 large egg
- 2 cups bean sprouts (mung)
- 1/2 cup green onions (you know, the long ones scallion type)
- 4 table spoons rice vinegar
- 3 tablespoons of soy sauce
- 2-3 tablespoons sugar
- 1 tablespoon chile-garlic (this heats thing up, use less if you don’t like hot food, maybe 1 tablespoon, but it is a must add!)
- 4 tablespoons chopped peanuts (I used my nifty slap chop type of device
Calories: 1088 (total) enough for two or three people, and you will be stuffed!
Mistakes: First time I did this, I added tofu too late in the process, so now I add it as the first item, and let it cook throughout the entire process. If it still isn’t good enough, you could always make the tofu first, then add it later in the process.
Enjoy.
