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 a large skillet, 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