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Pad Thai with Tofu and Ginger

Pad Thai with Tofu and Ginger


1/4 cup Torani Ginger Lemongrass Syrup

3 Tbsp Thai or Vietnamese fish sauce

1 Tbsp tamarind concentrate*, such as Tamicon

1/2 to 1 tsp sriracha or other red chili sauce

1 Tbsp lime juice

1/4 tsp black pepper

8 oz. dry pad Thai–style rice noodles

2 tbsp. vegetable oil, divided

4 tsp. bottled minced garlic

6 oz. extra firm tofu, such as Wildwood Royal Thai Flavor Baked Tofu, cut into 1/2-in. cubes

1 cup cherry tomatoes, halved

2 large eggs, lightly beaten

2 cups bean sprouts

1/2 cup chopped basil leaves

1/4 cup roasted peanuts, chopped

1/2 cup thinly sliced green onions

2 limes, cut into wedges


Serves 4, preparation time 35 minutes.
Whisk together the Torani Ginger Syrup, fish sauce, tamarind, chili sauce, lime juice, and pepper in a small bowl; set aside.
Place the noodles in a large bowl and cover with very hot tap water. Soak until the noodles are pliable, 30 minutes. Drain and pat dry.
Line up the ingredients next to the stove. Heat 1 tbsp. oil in a wok over medium-high heat. Add the garlic and stir-fry 20 seconds. Add the tofu and tomatoes and stir-fry until the tomatoes begin to soften and collapse, 2 minutes. Add the eggs and stir-fry until they are just set, 1 minute. Transfer mixture to a bowl.
Return the wok to medium-high heat and add the remaining 1 tbsp. oil. When the oil is hot, add the rice noodles and stir-fry until they begin to sear on the edges, 1 minute. Add the Torani Ginger Syrup mixture and egg-tomato mixture and stir-fry for 1 minute. Remove from heat and add the bean sprouts, basil, and peanuts and toss. Transfer to a serving dish, sprinkle with green onions, and serve with lime wedges on the side.
*Tamarind concentrate is thick syrup made from tamarind pods that adds a pleasantly sour flavor to Thai and Indian dishes. Find at well-stocked grocery stores and Asian markets. It keeps indefinitely in the refrigerator.