Ancho Chili Pad Thai with Grilled Tofu
Dry Tofu with a towel and then season with Ancho Chili & Coffee Steak Rub. Brush with Peanut Oil and then grill for 3 minutes on each side. Bring 4-5 quarts of water to a boil, cook Pad Thai Noodles until tender. Drain and rinse under cold water.
Lightly scramble two eggs and set aside. In a saucepan on medium heat, combine peanut butter, vegetable stock, fish sauce, rice wine vinegar, Freeze Dried Shallots, Garlic Powder, Demerara Sugar, and the juice of half a lime. Bring to a simmer and mix in the scrambled eggs. Pour sauce over the noodles. Garnish with Whole Leaf Cilantro, green onions, and crushed peanuts.
- 8 ounces Extra Firm Tofu
- ¼ cup vegetable stock
- 1 tablespoon peanut oil
- 2 tablespoons Freeze Dried Shallots
- 1 teaspoon Garlic Powder
- 2 tablespoon Ancho Chili & Coffee Steak Rub
- ¼ cup rice wine vinegar
- 2 tablespoons fish sauce
- 2 tablespoons Demerara Sugar
- ¼ cup creamy peanut butter
- 2 eggs
- 1 box Thai Rice Noodles
- 1 green onion
- ¼ cup peanuts, chopped
- Juice of half a lime
- 2 tablespoons Whole Leaf Cilantro
After noodles have cooled, put a couple of drops of oil on them to keep cooked Pad Thai Noodles from sticking together.
|Prep Time||15 Minutes|
|Cook Time||25 Minutes|
|Total Time||40 Minutes|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|