3 oz - Rice noodles, pre-cooked weight
1 cup - Pad Thai Sauce (can use Thai Kitchen Pad Thai box)
1/4 cup - Teriyaki Sauce
1/2 pound - Extra firm tofu
3 - Eggs
2 Tbs - Peanut oil
2 cloves - Garlic, minced
2 cups - Onion, chopped (preferably Vidalia)
1 cup - Carrots, julienned strips
1 1/2 cups - Red Bell Pepper, sliced
3 cups - Baby Portabella mushrooms, sliced
1/2 tsp - Sriracha Hot Chili Sauce (more or less) to taste
Can substitute 1/2 tsp Cayenne pepper (more or less) to taste
2/3 cup - Cilantro, chopped
1/2 cup - Peanuts, chopped
1 Tbs - Lime juice, freshly squeezed
Cut tofu into large slabs and gently press wrapped in paper towels for 10 minutes.
This expresses the water in the tofu, and prepares it to absorb a marinade.
I use two cutting boards as a press, with a bag of sugar or flour as a weight on top.
Slice tofu into 1/2 inch cubes.
Marinate sliced tofu in blend of Teriyaki sauce and 1/4 cup of the Pad Thai sauce.
Marinate for at least 1/2 hour.
Scramble the eggs in a non-stick skillet and set aside (covered to avoid drying out).
Boil Rice Noodles 2-3 minutes, then drain well and rinse with cold water.
This stops the cooking process. Set noodles aside (covered to avoid drying out).
Combine minced garlic and peanut oil in large skillet (preferrably non-stick)
Cook garlic for a few minutes over medium heat.
Add chopped onion. Stir well, cover and cook an additional 5 minutes.
Add carrots and red pepper. Stir well, cover and cook an additional 3 minutes.
Add mushrooms and peanuts. Stir well, cover and cook an additional 2 minutes.
Add cooked rice noodles, remaining Pad Thai sauce, and hot chili sauce. Stir well.
Add Tofu and surrounding marinade, plus chopped scrambled eggs.
Stir gently to avoid breaking up tofu cubes.
Cover and cook an additional 2 minutes to heat through.
Add chopped cilantro and lime juice. Stir gently.
Serve over steamed rice (preferrably Jasmine)!