Pad Thai

Not Pictured: Mung Bean Sprouts

8 oz Annie Chun's Brown Rice Pad Thai Noodles, cooked according to package directions, immediately rinsed with cold water and cooled
1 block of firm tofu
4 cups broccoli florets (or 2 cups of broccoli and 2 cups of sugar snap peas)
4 cloves garlic, minced
2 cups scallion, chopped into 1 inch pieces (optional)
1 cup lightly packed cilantro, chopped
4 oz mung bean sprouts

For the sauce:
2 tablespoons tomato paste
5 tablespoons tamari or soy sauce
6 tablespoons brown sugar
1/4 cup fresh lime juice
½ -2 tablespoons Sriracha (depending on your spicy level desired)
2 tablespoons mellow white miso paste (found in refrigerator section)
1/4 cup water

To serve:
3/4 cup chopped DRY-roasted peanuts
Extra lime wedges

Press and drain the tofu block.
Cut the tofu into 1/2-inch cubes.
Make up the sauce and use a small amount to marinate the tofu cubes (for at least 30 minutes).
Preheat oven to 375 degrees.  Place marinated tofu cubes on parchment paper or non-stick foil on a cookie tray. Bake until golden brown on all sides (about 30 minutes). Set aside, but keep it warm.

Steam the broccoli and sugar snap peas until just fork tender. Set aside.

In a large skillet, cook the garlic with a tablespoon or two of water for about 15 seconds. Add the scallion and cilantro and toss just to get it wilted. Now pour in about half the sauce and get it heated through.

Add the noodles and toss to coat. Then add in the tofu and broccoli/sugar snap peas, the mung beans and the remaining sauce, and toss to coat.

Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired.

Adapted from Isa Chandra Moskowitz - Isa Does It