Lunch: Tofu Pad Thai

Recipe by Megan and Jill Carle Making pad thai at home can be a more than satisfactory substitute (and, of course, way cheaper) than dining out. Start out with the recipe here, and then add your own personal touch — that's what cooking is all about anywa

This recipe includes superfoods such as:

Nuts

Health benefits of Tofu Pad Thai

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 package extra-firm tofu
6 clove garlic
1 bunch green onions
3/4 c. vegetarian fish sauce
2 c. water
1/3 c. lime juice
1 tbsp. rice vinegar
1/3 c. sugar
1 tsp. salt
1 tsp. crushed red pepper
24 oz. rice noodles
4 eggs
3 tbsp. canola oil
4 c. bean sprouts
1/2 c. cilantro
1 c. salted peanuts

Instructions

Drain the tofu and cut into 1/4-inch-thick slices. Place the pieces between several paper towels, top with a heavy pan, and let stand for 15 minutes to press out any excess water.
Peel and finely chop the garlic or pass it through a garlic press. Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices.
Combine the fish sauce, water, lime juice, rice vinegar, sugar, salt, and crushed red pepper in a bowl, stir well, and set aside.
Bring a large pot of salted water to a boil and add the rice noodles. Cook over medium-high heat, stirring occasionally, for 8 minutes, or until al dente. Drain in a colander.
Meanwhile, lightly beat the eggs. Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat, add the tofu, and cook, stirring occasionally, for 4 to 5 minutes, or until lightly browned. Remove from the pan and set aside. Add the remaining 1 tablespoon of oil to the pan, then add the eggs and cook, stirring frequently, for 2 to 3 minutes, or until the eggs are completely cooked. Remove from the pan and set aside.
Add the noodles, garlic, and fish sauce mixture to the pan and cook, stirring constantly, for 2 minutes. Add the eggs, tofu, bean sprouts, green onion, and cilantro and cook, stirring frequently, for 3 to 4 minutes, or until warm. Place in a large serving bowl and top with the chopped peanuts.