Pad Thai w/ crispy tofu

Instructions Serving: 3 - 4

- 1 package of rice noodles

- 1 block of extra-firm tofu, pressed and chopped into cubes

- 3 tbsp olive oil

- 2 tbsp soy sauce or tamari

Sauce

- 6 tbsp soy sauce (low sodium) or tamari

- 3 tbsp rice vinegar

- 2 tbsp fresh lime juice

- sriracha hot sauce (to prefered taste)

Stir-fry

- 1 tbsp olive oil

- 2 to 3 tbsp soy sauce (low sodium) or tamari

- 3 cloves of garlic, minced

- 1 bunch of green onions, chopped

- 1 package of mushrooms (your choice on which kind of mushrooms)

- 1 red bell pepper, sliced thin

- 3 carrots, julienne sliced

- 1 cup of bean sprouts

- 3/4 cup roasted salted peanuts

Toppings

-roasted peanuts, chopped

-bean sprouts

-green onions, sliced

-sesame seeds

-lime wedges

Instructions

1. The best thing to do is prepare all your ingredients, chop all the veggies and press the tofu.

2. Bring a large pot of water to boil and cook the rice noodles according to the package, once cooked drain them and rinse them in cold water and set aside.

3. Next in a small bowl whisk all the sauce ingredients together.

4. Now lets make the crispy tofu. in a large pan, heat the olive oil over medium high heat, add the tofu and fry for a few minutes then add the soy sauce and continue to fry the tofu until all sides are a nice crispy golden brown. Set aside.

5. In the same pan that you cooked the tofu, add a little more olive oil with the minced garlic and bring back to medium high heat. Now add the Mushrooms and saute with a splash of soy sauce, once they start to cook through add the bell pepper, carrots and green onion and sauté until cooked to your liking... i love when the veggies get a little brown on the edges.

6. Now add the noodles and sauce to the pan with the veggies, toss and mix all together, then its ready to serve! add whatever toppings you prefer and enjoy!