Pad Thai Linguine with Crispy Tofu

Explore the fusion of flavors with this Pad Thai Linguine, paired with crispy tofu. This recipe blends the distinctive taste of a traditional Thai dish with the smooth texture of Italian linguine. Crispy tofu provides a satisfying texture contrast, enhanced by a zesty Pad Thai sauce. A great choice for anyone wanting to explore new flavors or add variety to their culinary routine.

Ingredients

• 8 oz linguine
• 14 oz extra firm tofu, drained and pressed, cut into cubes
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp sriracha
• 1 cup bean sprouts
• 1/4 cup peanuts, chopped
• 2 tbsp cilantro, chopped
• 2 tbsp green onions, chopped
• 1 whole lime wedges, for serving

Instructions

1. Boil a pot of water and cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat half the vegetable oil in a large skillet over medium heat. Add tofu cubes, cooking until golden and crispy on all sides, approximately 5-7 minutes. Remove from skillet and set aside on a paper towel-lined plate to drain excess oil.
3. Using the same skillet, add the remaining oil and sauté minced garlic and grated ginger until fragrant, about 1-2 minutes. Stir in soy sauce, brown sugar, rice vinegar, lime juice, and sriracha, combining well to create the sauce.
4. Return the cooked linguine to the skillet along with crispy tofu, bean sprouts, and half of the chopped peanuts. Toss to coat evenly with the sauce and heat through, about 2-3 minutes.
5. Serve immediately, topping each portion with remaining peanuts, chopped cilantro, green onions, and a lime wedge on the side.

Keywords: Dinner, Tofu, Noodles, Vegan, Fusion, Thai, Italian

Spice Rack: Garlic, Ginger, Soy Sauce, Sriracha

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