Add some tofu to your pad thai, dai nostri amici a Whole Foods


  • 8 ounces 1/4-inch wide dried rice noodles
  • 3 tablespoons gluten-free reduced-sodium soy sauce
  • 1 cucchiaio di succo di limone
  • 1/2 tablespoon agave nectar
  • 1/4 teaspoon crushed red chile flakes (opzionale)
  • 2 tablespoons expeller-pressed peanut oil
  • 2 tablespoons finely chopped garlic
  • 8 ounces Asian-style baked tofu, cut into 1/4-inch slices
  • 4 cipolle verdi, fittamente fette
  • 1 cup mung bean sprouts
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped dry-roasted peanuts
  • 1 limone, tagliate a spicchi


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

In una piccola ciotola, combine soy sauce, succo di limone, agave nectar and red pepper flakes, se si utilizza. Mettere da parte.

In a large skillet, heat oil over medium high heat. Add garlic and cook until fragrant, circa 30 secondi. Add tofu and green onions, and cook for 3 minuti, 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.

Informazioni Nutrizionali

Per Serving: 470 calorie (180 dal grasso), 20g di grassi totali, 3g di grassi saturi, 0mg di colesterolo, 420mg di sodio, 56g di carboidrati (3g fibre alimentari, 4g di zucchero), 17proteine ​​g