Add some tofu to your pad thai, von unseren Freunden bei Whole Foods


  • 8 ounces 1/4-inch wide dried rice noodles
  • 3 tablespoons gluten-free reduced-sodium soy sauce
  • 1 EL Zitronensaft
  • 1/2 tablespoon agave nectar
  • 1/4 teaspoon crushed red chile flakes (wahlfrei)
  • 2 tablespoons expeller-pressed peanut oil
  • 2 tablespoons finely chopped garlic
  • 8 ounces Asian-style baked tofu, cut into 1/4-inch slices
  • 4 Frühlingszwiebeln, dicke Scheiben geschnitten
  • 1 cup mung bean sprouts
  • 1/2 Tasse gehackte frische Koriander
  • 1/2 cup finely chopped dry-roasted peanuts
  • 1 Zitrone, schneiden in Keile


Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 Minuten, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, über 1 Minute. Drain well and set aside.

In einer kleinen Schüssel, combine soy sauce, Zitronensaft, agave nectar and red pepper flakes, bei Verwendung. Beiseite.

In einer großen Pfanne, heat oil over medium high heat. Add garlic and cook until fragrant, über 30 Sekunden. Add tofu and green onions, and cook for 3 Minuten, or until green onions are tender and bright green.

Add noodles, bean sprouts and soy sauce mixture to skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.


Pro Portion: 470 Kalorien (180 aus Fett), 20g Fett insgesamt, 3g gesättigte Fettsäuren, 0mg Cholesterin, 420mg Natrium, 56g Kohlenhydrate (3g Ballaststoffe, 4g Zucker), 17g Eiweiß