Tofu Pad Thai

Pad Thai is a dish that, while so delicious when done right, is easily done wrong. This recipe is spot on, and it's easy! It's adapted from the Fake Ginger blog's version.

Sauce
- 1/4 c tomato paste
- 1/3 c packed brown sugar
- 1/4 c soy sauce
- 3 Tbsp lime juice
- 1 minced garlic clove
- 1/2 - 1 tsp Sriracha

Noodles
- 6.5 oz dried rice noodles
- 3 Tbsp vegetable oil (I use grapeseed)
- 1/2 lb. extra-firm tofu
- 2 large eggs, beaten
- 4 scallions, sliced
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp roasted peanuts
- Lime wedges for garnish

1. Mix all of the sauce ingredients together in a small bowl and set aside.
2. Bring a large pot of water to a boil. Add the rice noodles and cook until done, about 3 minutes. Drain and set aside. 
3. Cut the tofu into bite-sized pieces. Place them evenly on a large surface covered in paper towels. Top with paper towels, then cover with a large, heavy saucepan and let them sit for 5 minutes to release excess water.
4. Heat 1-1/2 Tbsp of the oil in a large skillet over medium-high heat. Add the drained tofu and cook until each side is lightly browned. Set aside.
5. Add 1/2 Tbsp of oil to a large saucepan over medium-high heat. Pour in eggs and scramble. Once they are cooked, add the noodles, tofu, and 3/4 of the green onions. Pour on the sauce and toss to coat. Cook until evenly hot, about 3-5 minutes. Serve in bowls and sprinkle the remaining green onions, cilantro, and roasted peanuts on top.
6. Garnish with lime wedges. Pairs well with light beers, particularly lagers or fruit beers. Enjoy!