Tofu Pad Thai

tofu pad Thai

Main, Vegetarian | January 5, 2016 | By

I’m a Miami girl, born and bred. Cuban food was, and still is, the predominant cuisine in South Florida. But that’s not to say there weren’t some great Asian eateries. This particular Pad Thai dish has stuck with me for 20-plus years! I can’t seem to forget how incredibly tasty it was at this now-shuttered Thai restaurant in Coral Gables (can’t even remember the name anymore!). To recreate it, I needed to use ingredients to transform it into a lighter Pad Thai. No need to feel guilty with this version! Enjoy!

Tofu Pad Thai
Serves: 6
  • 1 tablespoon sambal oelek (red chili paste)
  • ¼ cup packed brown sugar
  • 2 tablespoons water
  • 1 lime halved
  • 2 tablespoons fish sauce
  • 1 ½ teaspoons grated ginger
  • ½ pound rice noodles (bánh pho)
  • 4 teaspoons canola oil, divided
  • 1 package extra firm tofu, cut into ½ inch cubes
  • 2 large egg whites
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 yellow or red pepper, seeded and chopped
  • 1 large jalapeño, seeded and chopped
  • ¾ cup green onions, chopped
  • 2 cups fresh bean sprouts
  • ½ cup fresh cilantro, chopped and divided
  • ⅓ cup chopped roasted peanuts
  1. Combine first 6 ingredients and set aside. Cook noodles in boiling water for 5 minutes until done. Drain and rinse with cold water and set aside. Whisk together egg whites and egg in a small bowl and set aside.
  2. Heat 2 teaspoons oil in a large non-stick wok over medium heat. Add tofu cubes and cook until lightly browned on all sides. Remove tofu from wok and set aside. Heat 2 more teaspoons of oil and add garlic, yellow pepper, jalapeño pepper and sauté for 1 minute. Add egg mixture and cook for 30 seconds until soft-scrambled. Add green onions, sauce mixture and noodles and cook for 2 minutes. Stir in tofu, bean sprouts, and ¼ cup cilantro and cook until heated through.
  3. Sprinkle with remaining cilantro and chopped peanuts over each plate. Squeeze remaining lime juice on top when serving.
Adapted from:

Thai Spiced Mushrooms & Baby Corn

Sides | November 10, 2015 | By

Preparing this side dish reminds me of the movie, “Big,” when Tom Hanks is eating the baby corn at his fancy office party, right? No need to try to emulate Tom with this dish! The mushrooms are woodsy and tender along side the baby corn. The sauce has a nice kick as well, but you won’t be reaching for a glass of water, or the corn-on-the cob holders! It’s just perfect!

Thai Spiced Mushrooms & Baby Corn
Serves: 4
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon Thai green curry paste
  • 3 tablespoons reduced sodium soy sauce
  • 8 oz. package shitake mushrooms, sliced
  • 8 oz. package button mushrooms, sliced
  • 8 baby corn from can, sliced in half
  • 3 scallions, chopped
  • 1 tablespoon toasted sesame seeds
  1. Heat oil in a wok on medium high heat. Add garlic and ginger. Cook until fragrant, about 2 minutes. Mix in curry paste and soy sauce. Add mushrooms and cook until slightly browned. Add in baby corn and cook another 1 minute. Toss in scallions and sesame seeds. Serve warm.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.