Tofu and Broccoli Pad Thai

Ingredients

• Firm tofu (14 oz, pressed and cut into cubes)
• Rice noodles (8 oz)
• Broccoli florets (2 cups)
• Garlic (3 cloves, minced)
• Green onions (4, chopped)
• Peanut oil (2 tablespoons)
• Brown sugar (2 tablespoons)
• Lime juice (2 tablespoons, freshly squeezed)
• Soy sauce (3 tablespoons)
• Crushed peanuts (1/3 cup, for garnish)

Instructions

1. Start by pressing the tofu for about 15-20 minutes to remove excess water, then cut it into cubes.
2. Cook the rice noodles according to package instructions, usually by soaking them in hot water until soft, then drain and set aside.
3. In a small bowl, whisk together the soy sauce, lime juice, and brown sugar until the sugar is dissolved. This will be your sauce.
4. Heat the peanut oil in a large skillet or wok over medium heat. Once hot, add the pressed tofu and cook until golden brown on all sides, approximately 5-7 minutes. Remove the tofu from the pan and set aside.
5. In the same pan, add the broccoli florets and stir-fry for about 3-4 minutes until they are bright green and tender-crisp.
6. Add the minced garlic and chopped green onions to the pan, stirring for an additional minute until fragrant.
7. Return the cooked tofu to the pan, then add the drained rice noodles and pour the sauce over the mixture. Toss everything together gently until well combined and heated through.
8. Serve your Pad Thai hot, garnished with a generous sprinkle of crushed peanuts.