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Ricemellow Krispie Treats
1 Cup of Ricemellow
1 1/2 tsp of “butter”
3 Cups of Puffed Rice
Pad Thai Tofu
Serves 4
This classic Thai dish lends itself well to substitutions. Double the agave nectar for a sweeter version or add more red pepper flakes to spice it up. We call for pressed, baked tofu, but you can also use plain extra firm tofu.
Nutrition
Per serving (235g-wt.): 470 calories (180 from fat), 20g total fat, 3g saturated fat, 17g protein, 56g total carbohydrate (3g dietary fiber, 4g sugar), 0mg cholesterol, 420mg sodium
Ingredients
8 ounces 1/4-inch wide dried rice noodles
3 tablespoons gluten-free reduced-sodium soy sauce
1 tablespoon lemon juice
1/2 to 1 tablespoon agave nectar
1/4 to 1/2 teaspoon red pepper flakes (optional)
2 tablespoons expeller pressed peanut oil
2 tablespoons finely chopped garlic
8 ounces Oriental-style baked tofu, cut into 1/4-inch slices
4 green onions, thickly sliced
1 cup mung bean sprouts
1/2 cup chopped cilantro
1/2 cup finely chopped dry-roasted peanuts
1 lemon, cut into wedges
Directions
Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 minutes, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about 1 minute. Drain well and set aside.
In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside.
In large skillet, heat oil over medium high heat. Add garlic and cook until fragrant, about 30 seconds. Add tofu and green onions, and cook for 3 minutes, or until green onions are tender and bright green.
Add noodles, bean sprouts, and soy sauce mixture to skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.