Tofu Pad Thai

I realize this isn't really Pad Thai, since true Pad Thai has peanuts galore. But here's the thing, we rarely eat nuts and never eat peanuts. It's not entirely intentional, and before you go spouting off all the wondrous nutrients in nuts, let me say that I never, ever ate nuts growing up. My mother is deathly allergic, so I never knew they glory of chocolate and peanut butter or candied walnuts. Don't feel bad for me, my backside has never minded. But that aside, now that I am a grown up of sorts I just don't care for the taste or texture of nuts and nut butter just doesn't do it for me.

Now, wasn't that a fun life story? Anyway, this is a yummy Pad Thai recipe without peanuts.

6 oz uncooked rice noodles
3 cloves garlic, minced
1 package of firm tofu, cut into 1/2 inch slices and then into four triangles
2 tbs soy sauce
1 large egg, lightly beaten
2 cups bean sprouts (the white ones)
3/4 cup green onions, sliced,
1 carrot, shaved (use a peeler and shave off slices)
3 tbs rice vinegar
2 1/2 tbs fish sauce (I know, but give in and buy it, it makes all the difference in the world)
2 tbs sugar
1 tsp chili sauce (in the Asian food section)
1 cup shelled edamame

Cook noodles according to directions. Set tofu on paper towels to drain. After they tofu pieces have lost some of their water, put them in a bowl with soy sauce and garlic to marinate.

In a nonstick pan, heat about a teaspoon of vegetable oil and add tofu in a single layer, cooking in batches if necessary. Cook until browned on each side and keep warm.

In a wok, heat a tablespoon of oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled. Add noodles to the wok along with bean sprouts, 1/2 cup of the green onions, carrots, vinegar, fish sauce, sugar and chili sauce. Gently toss with tofu. Serve and sprinkle with edamame and remaining green onions.

Ma Po Tofu

I really like PF Chang's Ma Po Tofu, but once again, the closest one is about 45 miles away, so I searched the internet for a copycat recipe. I found this one and adapted it to make my own.

1 block tofu, medium firm or firm
2 tablespoons canola oil
1 tsp chili paste
1 tsp miso
1 cup chicken or vegetable stock
1 tbs hoisin sauce
2 teaspoons granulated sugar
2 teaspoons soy sauce
2 scallions, chopped
1 tablespoons cornstarch
2 tablespoons water

Put about two inches of water in a pan over medium high heat. Cut tofu into 1 inch pieces and add to water. Cook in hot, but not boiling water, for about 3 minutes. Drain.

In a wok (or a large pan if you don't have one), heat oil over medium heat. Mix chili paste, miso and a little water to make a paste. Add to oil and then add drained tofu, cook for about 1 minute, or until tofu begins to brown slightly.

In a small bowl, combine hoisin, sugar, 2 tsp soy sauce, and scallions. Add to tofu along with broth. Cook for about 5 minutes.

Mix cornstarch and water and add to tofu, stir to mix in with sauce and simmer until thickened.

Serve with rice and steamed broccoli.