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Spinach Pad Thai with Crispy Tofu

This is my take on a pad Thai but I’ve included fresh spinach for some extra greens. Here’s how I do it:

Ingredients

1 package fresh spinach about 12-14oz

1 package thai rice noodles

2 garlic cloves chopped

1 inch grated ginger or 1 tsp ginger powder

1-2 cups bean sprouts

1 green Chilie chopped

2 tbs soy sauce

1 tbs agave nectar

1 tbs rice vinegar

1 tsp peanut butter

1 tsp sesame oil

1 tsp sriracha sauce

1 tbs corn starch

4-6 scallions chopped

sesame seeds for topping black, white or both

fresh lime juice (optional)


First cut the tofu in cubes and press the water out with dishcloth or paper towel. In a bowl add the tofu plus a little veg oil then the corn starch and combine. I like to add a little S&P plus any spices you like: paprika, chili powder both work well then bake the tofu at 350 for 20 mins or air Fry for 8 mins at 375. Set aside. In a large skillet add some veg oil when hot add the garlic, ginger and green chili simmer 2-3 mins then add the spinach and cook till softened then add all the liquid ingredients: soy, agave, sesame oil, vinegar and simmer. Boil the noodles per package then add to the skillet with the bean sprouts and scallions. Add the peanut butter and sriracha sauce and cooked tofu and simmer another 2-3 minutes till completey combined. Serve piping hot in bowls top it with sesame seeds or chopped peanuts and a squeeze of fresh lime juice.



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