Ingredients:
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One Block Firm Tofu
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7 ounces Dried Pad Thai Noodles
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¾ Cup Thai Basil Leaves (or regular basil if you can’t find Thai Basil)
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½ Cup Diced Scallion (about 2 stalks)
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3 Cloves Garlic, Minced
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2 Birds Eye Chili, Deseeded and Chopped (or two tablespoons chili pepper paste)
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2 Tablespoons Vegetable Oil
Sauce Ingredients:
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3 Tablespoons Soy Sauce
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3 Tablespoons Vegetarian Stir-Fry Sauce or Mushroom Stir-Fry Sauce
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2 Teaspoons White Sugar
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2 Tablespoons Water
Directions for tofu:
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Preheat oven to 350 degrees Fahrenheit.
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Remove tofu and drain it.
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Place tofu on a plate between two towels or several sheets of paper towel.
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Place another plate on top of the covered tofu. Place a book/pot on top of the plate.
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Let tofu drain for 20-30mins.
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Once the water is pressed from the tofu, cut it down the middle, and then cube.
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Place tofu in one layer on a lightly greased pan.
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Bake for 20-30 minutes, tossing halfway through the baking time.
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Bake until light brown.
For sauce
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Mix all sauce ingredients and stir until sugar is diluted.
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Set aside.
For noodles
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Prep noodles according to the directions on the packet.
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Put aside, ready to use later. (If noodles get sticky, toss with warm water before using.)
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Heat oil in a pan and then add garlic and chili.
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Stir in tofu.
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Add diced scallions with a tablespoon of the sauce and fry until tofu is covered.
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Stir in noodles and the rest of the sauce.
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Mix until the sauce has been absorbed and the noodles are brown.
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Remove from the stove and stir in basil leaves.
Serve hot!
bon appetit
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