Easy Vegan Pad Thai

• 16 ounces Pad Thai Rice Noodles
• 1/2 cup Agave
• 1/3 cup lime juice
• 1/2 cup shoyu
• 2 tablespoons Toasted sesame seed oil
• 6 scallions-sliced
• 2 cloves of garlic-minced
• 1 teaspoon fresh ginger-minced
• 1 packet baked tofu (I used the trader Joe's brand)
• 1 cup bean sprouts

1. Cook the noodles according to package instructions. Drain, rinse in cold water, and set aside.
2. Make the sauce by whisking together the agave, lime juice, and shoyu in a medium mixing bowl until well combined. Set aside.
3. In a large pot, heat the sesame seed oil over medium high heat. Once hot, add the scallions, garlic, and ginger. Cook until fragrant- about 2-3 minutes. Add tofu and sauce and cook an additional 3 minutes. Add the noodles and gently toss the noodles with tongs until they are well coated. Remove from heat, and stir in the bean sprouts. Serve with scallions, roasted peanuts, cilantro, a lime wedge, and red pepper flakes.

noodles, lime juice, shoyu, oil, scallions, garlic, fresh ginger, bean sprouts

Taken from food52.com/recipes/34427-easy-vegan-pad-thai (may not work)