Tofu pad thai

Found it here.

I found this to be pretty tasty (and easy), although the taste of lime was predominant.  I'll make this one again, but I'll use less lime juice and more tamari next time.

The recipe (sorry 'bout the formatting but I'm too lazy to fix it):

Tofu Pad Thai

from “Big Vegan” by Robin Asnell

§  ¼ cup Vegetable broth

§  ¼ cup Lime Juice

§  ¼ cup Tamari

§  2 tbsp. Sugar

§  2 tsp. Cornstarch

§  2 tbsp. Canola oil

§  12 ounces Firm tofu, drained and pressed

§  1 tsp. Red pepper flakes

§  1 tbsp. Ginger, fresh, minced, peeled

§  2 cloves Minced garlic

§  8 ounces Rice noodles, banh pho

§  4 Scallions, Cut in 1 inch pieces

§  4 ounces Bean sprouts

§  ½ cup Roasted peanuts, chopped

§  ½ cup Cilantro

Method:

1.Bring a large pot of water to a boil. In a cup, mix together the stock, lime juice, tamari, sugar and cornstarch.

2.Heat the oil over high heat, and crumble the tofu into the pan. Add the pepper flakes and fry until the tofu is browned, stirring constantly. Add the ginger and garlic and stir for 1 minute.

3.Meanwhile, cook the noodles in the boiling water for 5 minutes, or until al dente. Drain them. Stir and add the stock mixture to the pan with tofu.

4.Stir and quickly add the noodles, scallions and sprouts. Stir-fry gently until the liquids are thickened and the noodles are coated, 1 to 2 minutes. Serve immediately, topped with the peanuts and cilantro.