Ginger-Sesame Tofu Pad Thai

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, marinate it however you like — ginger-sesame is what was in the house. Truly professional.

Ingredients

Tofu

1 (14 oz) block extra-firm tofu

1/4 cup soy sauce or tamari

1/4 cup rice vinegar

2 tbsp fresh lime juice

2 tbsp packed brown sugar

1 tbsp fresh ginger, minced

2 tsp toasted sesame oil

2 tsp Sriracha

2 garlic cloves, thickly sliced

Pad Thai

1/4 cup fresh lime juice

1/4 cup soy sauce or tamari

3 tbsp water

3 tbsp packed brown sugar

3 tbsp rice vinegar

2 tbsp tomato paste

14 oz rice noodles

1 medium head broccoli, cut into small florets

1/3 cup shallots, thinly sliced

4 garlic cloves, minced

1 cup scallions, thinly sliced

1/4 cup fresh cilantro, roughly chopped

2 tsp sesame oil

2 cups napa cabbage, thinly sliced

2 medium carrots, julienned

1 cup bean sprouts

1/4 cup almonds, roughly chopped, for serving

Lime wedges, for serving

Preparation

1. Wrap the tofu block in a clean kitchen towel and press firmly under a heavy skillet for 30 minutes to 1 hour.

2. Whisk together all the tofu marinade ingredients in a shallow baking dish. Cut the tofu into planks no thicker than 1/4-inch, about 12 slices. Add to the marinade and turn to coat, ensuring all pieces are submerged. Cover and refrigerate for at least 2 hours, turning occasionally.

3. Preheat the oven to 450°F. Remove the tofu planks from the marinade, reserving the marinade. Arrange in a single layer on a lightly greased rimmed baking sheet. Bake for 15 minutes, flip, and spoon a little of the reserved marinade over each piece. Bake for another 15 minutes, flip, and baste again. Bake for a final 5 minutes, then remove from the oven and let rest on the baking sheet.

4. Whisk together the first 6 sauce ingredients in a medium bowl and set aside. Cook the rice noodles per package directions. Drain and rinse with cold water. Cut the broccoli into small florets.

5. Heat the sesame oil in a wok or large skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the broccoli and cook, stirring occasionally, until lightly charred at the edges, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

6. Add the noodles and 1/3 cup of the sauce and toss to coat. Cook, stirring frequently, until the sauce is absorbed. Continue adding the sauce a few tablespoons at a time, waiting for it to absorb before adding more. Remove from heat. Fold in the scallions, cilantro, cabbage, carrots, and bean sprouts. Divide among bowls, top with the baked tofu and chopped almonds, and serve immediately with lime wedges.

Notes

Inspired by Thug Kitchen. Also: thickly is a word.