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Tofu Pad Thai with Broccolini

A classic Pad Thai made with crispy tofu
Author: GalleyPirate

Ingredients

  • 1 pkg Pad Thai Noodles about 1/2 lb
  • 3 tbsp Canola oil

SPICE MIXTURE

  • 3 Cloves of garlic, minced
  • 1 Thumb-sized piece of ginger, minced
  • 1-2 Fresh cayenne peppers, minced

SAUCE

  • 2 tbsp Soy sauce
  • 1 tbsp Brown sugar
  • 1 tsp Coriander
  • 1/4 cup Water
  • 1 tsp Corn starch

MAIN INGREDIENTS

  • 8 oz Tofu, firm
  • 2 tbsp Corn starch
  • 2 Bunches of broccolini, about 3 cups, stemmed and sliced
  • 1-2 cups Bean sprouts
  • 4 Scallions (green onions) thinly sliced
  • 1 Handful Thai basil

GARNISH

  • Chopped peanuts
  • Minced scallions
  • Minced cilantro
  • Lime wedges

Instructions

  • Cook the Thai noodles according to package directions. Drain and set aside.
  • Meanwhile, in a small bowl, combine the soy sauce, brown sugar, coriander, 1 teaspoon cornstarch and 1/4 cup water until smooth.
  • Mince the garlic, ginger and cayenne pepper and set aside.
  • Lightly press the tofu with paper towels to remove excess liquid. Cut into 1/2" cubes and toss in the remaining 2 tablespoons cornstarch. The cornstarch is the important part of getting tofu to be crispy on the outside.
  • Heat a large non-stick skillet over medium-high heat. Add 2 tablespoons oil and then the tofu and cook until golden brown on all sides, 10 to 15 minutes total. Transfer to a plate and wipe out the skillet.
  • Add the remaining tablespoon of oil to the pan and cook scallions, the ginger, garlic and cayenne for 1 minute. Add broccolini and bean sprouts; cook, tossing, continue to stir fry for 2-4 minutes until broccolini turns bright green and a just starts to soften.
  • Return the tofu to the pan, toss to combine, then add the soy sauce mixture and let simmer, tossing everything together to make a sticky sauce, 1 to 2 minutes.
  • Place a spoonful of Thai noodles on each plate and spoon the mixture over the noodles. Sprinkle with scallions, Thai Basil and peanuts.

Notes