3 tablespoons gluten-free reduced-sodium soy sauce
2 tsp. sugar
1 tablespoon fresh lemon juice
1/4 to 1/2 teaspoon red pepper flakes (optional)
2 tablespoons expeller pressed peanut oil
2 tablespoons minced garlic
8 ounces extra-firm tofu, cut into 1/4 inch slices
4 scallions, sliced into 1-inch pieces
1 cup mung bean sprouts
1/2 cup chopped cilantro
1/2 cup finely chopped dry-roasted peanuts
1 lemon, cut into wedges
This classic Thai dish lends itself well to substitutions. Double the agave nectar for a sweeter version or add more red pepper flakes to spice it up. We call for pressed, baked tofu, but you can also use plain extra firm tofu.
Place rice noodles in bowl and add enough cold water to cover. Soak for 45 minutes. Drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about one minute. Drain.
In a small bowl, combine soy sauce, sugar, lemon juice and red pepper flakes, if using. Set aside.
In large skillet, heat oil over medium-high heat. Add garlic to skillet and cook until fragrant, about 30 seconds. Add tofu and scallions, and cook three minutes or until scallions are tender and bright green.
Add noodles, bean sprouts, and soy sauce mixture. Gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges. Serves 4.
Dairy-Free, Vegan
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