Pad Thai with Tofu

Food Network Magazine 50 Stir-Fries

2 eggs

1 tablespoon vegetable oil [plus additional for frying]

1 cup cubed smoked tofu

1 cup bean sprouts [plus additional for garnish]

2 chopped scallions

1 tablespoon chopped garlic

1 tablespoon chopped ginger

8 ounces cooked pad thai rice noodles

3 tablespoons tamarind paste

3 tablespoons fish sauce

3 tablespoons brown sugar

Chopped roasted peanuts

Chopped cilantro

I couldn't find smoked tofu. Was I supposed to smoke it myself? A mystery.

Scramble eggs in vegetable oil; remove. Add more oil; stir-fry smoked tofu and bean sprouts, 1 minute. 

Now that I'm done trying to have babies I'm happy to reintroduce myself to bean sprouts.

Add scallions and garlic and ginger; stir-fry 1 minute. Add noodles, the eggs and tamarind paste, fish sauce and brown sugar; toss. Top with peanuts, cilantro and more bean sprouts.

Don't skimp on the toppings - they're there for flavor as well as garnish.

My Rating: 4/5 "This had wonderful things going on and was much more nice and nuanced than it would have been with gloppy store-bought peanut sauce. When I ate the leftovers I added a little soy sauce and more fish sauce to amp up the flavor. It's pretty fantastic on its own, though."