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Title: Pad Thai

12 oz. rice noodles
2 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch strips
2 T soy sauce
1/2 - small red bell pepper, cut in thin strips
4 - scallions, minced
1 - clove garlic, minced
1 - medium tomato, peeled, seeded, and chopped
2 T sweetener
2 T rice vinegar
1/2 C bean sprouts
1/4 C dry-roasted peanuts

Prepare the rice noodles.

Heat 1 tablespoon of the peanut oil in a large skillet over medium-high heat. Add the tofu and stir-fry until lightly browned, about 5 minutes. Add 1 tablespoon of the soy sauce, stirring to coat. Set aside.

Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the bell pepper, scallions, and garlic, and stir-fry until softened, about 5 minutes. Add the tomato, sweetener, vinegar, and remaining 1 tablespoon soy sauce. Cook for about 3 minutes to blend the flavors.

Add the rice noodles and tofu and toss gently to combine and heat through, about 5 minutes.

Garnish with bean sprouts and peanuts.

From Vegan Planet
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