Servings: 4

1 lb extra firm tofu, drained 1 lb extra firm tofu, drained
8 oz Pad Thai rice noodles 8 oz Pad Thai rice noodles
1 medium onion, cut into 12 wedges 1 medium onion, cut into 12 wedges
1 tablespoon minced garlic 1 tablespoon minced garlic
6 scallions cut into 1 inch pieces 6 scallions cut into 1 inch pieces
8oz bean sprouts, rinsed 8oz bean sprouts, rinsed
2 large eggs, lightly beaten 2 large eggs, lightly beaten
1 lime, cut into 6 wedges 1 lime, cut into 6 wedges
¼ cup roasted peanuts, coarsely chopped ¼ cup roasted peanuts, coarsely chopped
Cilantro leaves for garnish Cilantro leaves for garnish
6 tbsp soy sauce 6 tbsp soy sauce
2 tbsp sugar 2 tbsp sugar
1 tsp red pepper flakes 1 tsp red pepper flakes

Cook Thai noodles according to directions on the package, set aside when noodles are al dente.
Mix the soy sauce, sugar, and red pepper flakes together, set aside.
Cut the tofu into bite size cubes and arrange onion, garlic, scallions, bean sprouts, and eggs next to the stovetop.
Heat a large nonstick skillet over high heat, add 1 tbsp of oil and the onion and stir fry until the onion is crisp and starting to brown. Add tofu and stir fry for about 1 minute. Stir in garlic, scallions, and bean sprouts and stir fry about 1 minute.
Make a well in the center of the pan and pour in eggs. Cook until partially set, then scramble into vegetable mixture. Transfer to a bowl, pour in half of the sauce from step 2 and toss to coat.
Add the remaining tbsp of oil to the pan. Toss the remaining sauce with the pad thai noodles, and then add to the skillet until heated through, about 2 minutes. Return the vegetable mixture to the pan and mix until everything is heated.
Squeeze 2 lime wedges over the noodles, sprinkle with peanuts and cilantro, and serve.

Can substitute cauliflower or any other protein for tofu  Can substitute cauliflower or any other protein for tofu