Lean Tofu Pad Thai

By Lauren_Jorgensen

Ingredients

• 8 Oz Brown Rice Noodles
• 4 Tbsp Unsalted Tomato Paste
• 4 Tbsp Apple Cider Vinegar
• 3 Tbsp Honey
• 2 Tbsp Thai Fish Sauce
• 1 Tbsp Fresh Lime Juice
• 1/8 Tsp Cayenne Pepper
• Olive Oil Cooking Spray
• 1 Large Egg White, whisked
• 2 Cups Green Cabbage, chopped
• 1 Cup Bean Sprouts
• 2 Green Onions, julienned or thinly sliced lengthwise
• 1 Large Carrot, peeled and julienned or cut into thin matchstick pieces
• 12 Oz Firm Tofu, cubed
• 2 Tbsp unsalted peanuts, crushed

Details

Servings 8

Preparation

Step 1

1. Cook brown rice noodles according to package directions. Drain and set aside.

2. In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.

3. Heat a large cast-iron or non-stick pan or wok over medium-high heat for 1 minute. Mist with cooking spray. Add egg white and saute until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.

4. In the same pan, misted again with cooking spray, saute cabbage, bean sprouts, onions and carrot over medium-high heat for 2 minutes. Add tofu and cook for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3-4 more minutes.

5. Remove from heat and toss with peanuts before serving.