Saturday, December 26, 2020

#Tofu Pad Thai by Denise Swanson

My father was a farmer and because of that we always belonged to the Illinois Farm Bureau. When I got married, the best insurance around was Country Companies, which required an IFB membership so my husband and I joined and remain members to this today.

The Bureau sends a monthly magazine and a few months ago, it featured tofu recipes. At first, I was surprised, then I realize, duh, Illinois farmers grow soybeans, What is tofu made of? soybeans.

All of the recipes sounded great, but as my husband and I love Asian food, we tried the Pad Thai first and it was amazing!

I made a few tweaks and here is my version of the IFB's Tofu Pad Thai.

  • 16 ounces extra-firm tofu, drained
  • 8 ounces flat rice noodles
  • 3 tablespoons oyster sauce
  • 1 tablespoon low-sodium soy sauce
  • 5 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon hot sauce (this sounds like a lot, but it's fine)
  • 4 tablespoons sesame oil, divided
  • 3 garlic cloves, minced
  • 1 red bell peppers, thinly sliced
  • 3 egg whites, slightly beaten (I'd use the whole egg next time)
  • 14 ounces (1 can) bean sprouts, drained and rinsed
  • ¾ cup dry roasted unsalted peanuts, divided
  • 6 green onions, chopped
  • 1 lime, sliced into wedges  

Wrap the tofu in paper towels. Place a heavy cookbook or frying pan over it and press for 15 minutes. Remove the paper towels and cut the tofu into 1-inch pieces. Set aside.

Meanwhile, cook the noodles according to the package’s instructions. Rinse under cold water; set aside.

In a small bowl, make the pad Thai sauce by whisking together the oyster sauce, soy sauce, brown sugar, rice vinegar and hot sauce; set aside.

Heat 2 tablespoons of sesame oil in a wok over medium-high heat. Add the tofu, garlic and bell peppers and stir-fry about 5 minutes, or until the tofu is lightly browned.

Push everything to the side of the pan. Add the remaining oil and eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.

Add the cooked noodles, pad Thai sauce, bean sprouts and peanuts to the pan. Toss everything to combine.

Top with green onions, remaining peanuts, and lime wedges.

We like egg rolls with our Pad Thai!







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  1. Great fun!
    A question. "3 egg whites, slightly beaten (I'd use the whole egg next time)" 3 whole eggs?

  2. Yes. The egg whites didn't give it the rich color you usually see in this dish and the depth of taste would be better with the whole egg as well.