{"id":282,"date":"2020-10-26T14:28:54","date_gmt":"2020-10-26T14:28:54","guid":{"rendered":"http:\/\/madelinewetta.com\/wp\/?p=282"},"modified":"2021-03-18T00:00:23","modified_gmt":"2021-03-18T00:00:23","slug":"pad-thai-with-tofu","status":"publish","type":"post","link":"https:\/\/recipes.madelinewetta.com\/index.php\/2020\/10\/26\/pad-thai-with-tofu\/","title":{"rendered":"Pad Thai with Tofu"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/madelinewetta.com\/wp\/wp-content\/uploads\/2021\/01\/IMG_20201103_112208_038-1024x1024.jpg\" alt=\"\" class=\"wp-image-325\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Because my partner stubbornly refuses to enjoy shrimp &#8211; that candy of the sea &#8211; we made this Cook&#8217;s Illustrated recipe with Love and Lemons&#8217; easy-to-make baked tofu. It looks deceptively complicated but was actually quite a breeze to prepare. It says it serves 4, but uh, we only got 2 servings out of it. I would say more reasonable, less hungry people could get at least 3 out of it. I have a feeling it would reheat deliciously, so why not double it? Unfortunately, the fish sauce makes this not vegan-friendly, but you could try it with tamari instead or scout out a vegan fish sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tofu<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>14 ounces extra-firm tofu, patted dry and cubed<\/li><li>1\/2 tablespoon extra-virgin olive oil<\/li><li>2 tablespoons tamari<\/li><li>1\/2 teaspoon sriracha<\/li><li>1 tablespoon cornstarch, optional<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sauce<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tablespoons tamarind paste (or substitute 1\/3 c lime juice and 1\/3 cup water)<\/li><li>3\/4 cup boiling water<\/li><li>3 tablespoons fish sauce<\/li><li>3 tablespoons sugar (brown sugar if using sub for tamarind)<\/li><li>2 tablespoons vegetable oil<\/li><li>1 tablespoon rice vinegar<\/li><li>3\/4 teaspoon cayenne pepper<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Noodles<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>8 ounces (1\/4-inch wide) rice noodles<\/li><li>2 tablespoons vegetable oil<\/li><li>1 shallot, minced<\/li><li>3 garlic cloves, minced<\/li><li>2 large eggs, lightly beaten<\/li><li>6 ounces (3 cups ) bean sprouts (optional, in our case)<\/li><li>1\/4 cup dry-roasted peanuts, chopped, plus extra for garnish<\/li><li>3 scallions, chopped, white bottoms separated from green tops<\/li><li>1\/4 cup fresh cilantro leaves (optional)<\/li><li>Lime wedges<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prepare the tofu<br><\/strong>Preheat the oven to 425\u00b0F and line a baking sheet with parchment paper.<br>Toss the cubed tofu with the olive oil, tamari, and sriracha. For extra crispy tofu, sprinkle with the cornstarch and gently toss to coat.<br>Spread the tofu evenly onto the baking sheet. Bake 20 to 25 minutes or until browned around the edges. Remove and set aside somewhere warm.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prepare the sauce<br><\/strong>Soak tamarind paste in boiling water until softened, about 10 minutes. Push tamarind mixture through fine-mesh strainer into medium bowl to remove seeds and fibers and extract as much pulp as possible. Stir fish sauce, sugar, oil, vinegar, and cayene into tamarind mixture and set aside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cook the noodles<br><\/strong>Bring 1 1\/2 quarts water to boil in kettle or saucepan. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 10 minutes, stirring well halfway through soaking. Drain noodles, rinse under cold running water until cool, and drain again.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prepare dish<br><\/strong>Heat reaming 1 tablespoon oil, shallot, garlic, and 1\/8 teaspoon salt in 12-inch nonstick skillet over medium heat, stirring constantly, until light golden brown, about 1 1\/2 minutes. Add eggs and cook, stirring constantly, until scrambled and barely moist, about 10 seconds. Add noodles and toss to combine. Add sauce, increase heat to high, and cook, tossing constantly, until noodles are evenly coated, about 1 minute (see note). Add bean sprouts, peanuts, and 2 tablespoons scallions and cook, tossing constantly, until noodles are tender, about 2 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add tofu to skillet and cook until heated through, about 30 seconds. Transfer to platter and sprinkle with cilantro, if using; extra peanuts; and remaining scallions. Serve with lime wedges.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Note: I cooked this for longer here, until most of the sauce was thickened, which might have affected the final consistency of the dish. It appears alarmingly saucy at this point, and it&#8217;s a pretty overwhelming fragrance. It turned out delicious when I cooked it for longer, but I&#8217;ll plan to try following the recipe next time to see if it ends up too saucy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Because my partner stubbornly refuses to enjoy shrimp &#8211; that candy of the sea &#8211; we made this Cook&#8217;s Illustrated recipe with Love and Lemons&#8217; easy-to-make baked tofu. It looks deceptively complicated but was actually quite a breeze to prepare. It says it serves 4, but uh, we only got 2 servings out of it.&hellip; <a class=\"more-link\" href=\"https:\/\/recipes.madelinewetta.com\/index.php\/2020\/10\/26\/pad-thai-with-tofu\/\">Continue reading <span class=\"screen-reader-text\">Pad Thai with Tofu<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[6,18],"tags":[22,23,9],"class_list":["post-282","post","type-post","status-publish","format-standard","hentry","category-recipes","category-vegetarian-mains","tag-asian","tag-noodles","tag-vegetarian","entry"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts\/282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/comments?post=282"}],"version-history":[{"count":2,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts\/282\/revisions"}],"predecessor-version":[{"id":337,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts\/282\/revisions\/337"}],"wp:attachment":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/media?parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/categories?post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/tags?post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}