Tofu Pad Thai with Radish Microgreens

With the shallots, eggs, thai sauce and microgreens for garnish, this meal will have your taste buds wanting more!

Ingredients

Rice noodles

• Extra Firm Tofu or your choice of meat (chopped)
• 2 eggs
• 1 - 2 Shallots (chopped)
• 2 Tbsp Soy sauce
• 2 Tbsp Brown Sugar
• 2 Tbsp Rice Vinegar
  2 Tbsp Lime Juice
• 1 Tsp Sesame oil
• 2 Tbsp Fish Sauce
• 1 Tsp Ginger Powder
• 1 Tsp Garlic Powder
• Sriracha to taste
• Peanuts and choice of microgreens for garnish

Instructions

Cook your rice noodles according to the package instructions. Drain and drizzle with sesame oil and set aside.

Press your tofu for as long as you can to drain any excess water from it. Cut into cubes and place in a bowl or tupperware.

Make Pad Thai sauce by combining 2 TBS each of soy sauce, lime juice, fish sauce, brown sugar, and rice vinegar. Add 1 TSP of ginger powder and garlic powder. Add sriracha to taste.

Pour sauce over tofu and marinate for 1 hour or longer.
In a pan or wok heat up 1 TSP of sesame oil. Add eggs to pan and cook until scrambled - Set aside. Add shallots to the pan and cook until translucent.

Add tofu blocks (no sauce) to the pan and cook until slightly crispy on all sides.Add rice noodles, eggs and sauce to the pan and combine thoroughly.

Plate and top with peanuts and microgreens!