Ginger-Sesame Tofu Pad Thai

Inspiration: Thug Kitchen

A true White Guy Pad Thai is never made the same way twice, but it will always taste good. Since the tofu is prepared separately, you can marinate it pretty much any way you would prefer, I happened to use ginger-sesame because it was what I had in the house. Truly professional.

Ingredients

Tofu

1 block extra firm tofu

1/4 cup soy sauce or tamari

1/4 cup rice vinegar

2 tbsp lime juice

2 tbsp brown sugar

1 tbsp minced fresh ginger

2 tsp toasted sesame oil

2 tsp Sriracha

2 cloves garlic, thickly sliced (thickly is a word?)

Pad Thai

1/4 cup lime juice

1/4 cup soy sauce or tamari

3 tbsp water

3 tbsp brown sugar

3 tbsp rice vinegar

2 tbsp tomato paste

14 oz rice noodles

1 medium crown of broccoli

1/3 cup sliced shallot

4 cloves garlic, minced

1 cup sliced green onions

1/4 cup roughly chopped cilantro

2 tsp sesame oil

2 cups thinly sliced cabbage

2 carrots, julienned

1 cup bean sprouts (I forgot them in my fridge)

Chopped almonds

Lime wedges

Preparation

1. Wrap tofu block in paper towels and place between 2 plates and put some weight on it, like a can on beans, to press the water out for about 30 minutes to 1 hour.

2. Mix together marinade ingredients and place in a shallow baking sheet where all the tofu can marinate in one layer. Cut the tofu into width-wise planks no thicker than 1/4", about 12 slices. Place in the marinade and make sure all pieces are covered. Cover and refrigerate for a least 2 hours, stirring occasionally.

3. Preheat the oven to 450°F. Take the tofu out of the marinade, and conserve. Arrange the plants on a greased baking sheet. Bake for 15 minutes, flip, and spoon a little marinade over each piece. Bake for another 15 minutes, flip, and sauce again. Bake for a final 5 minutes, then remove from oven and leave on the baking sheet.

4. Mix the first 6 ingredients in a medium glass bowl, and reserve. Cook rice noodles according to package directions, and rinse in cold water. Chop broccoli to desired size.

5. Heat sesame oil in a wok or large skillet over medium heat. Once the pan is hot, add the shallots and stir-fry for about 2 minutes. Add broccoli and cook until it starts to char, about 2 minutes. Then add garlic and stir in for about 30 seconds.

6. Gently add the noodles and 1/3 cup of the sauce and toss to cover. Continue to cook until sauce is absorbed. Keep adding the sauce, a couple tablespoons at a time, making sure it is absorbed before adding more. Turn off heat and fold green onions, cilantro, cabbage, carrots, bean sprouts, and chopped almonds. Serve with lime wedges.