Crispy Tofu Pad Thai

• 1 (12.3-ounce) package reduced-fat, firm tofu, drained
• 1 tablespoon cornstarch
• 6 ounces flat uncooked rice noodles
• 1/2 cup ketchup
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
• 2 tablespoons canola oil, divided
• 2 large eggs, lightly beaten
• 1 large egg white, lightly beaten
• 1/2 cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons unsalted, dry-roasted peanuts, chopped
• 4 lime wedges

1. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into 1/2-inch cubes, and toss with cornstarch.
2. Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.
3. Combine ketchup and next 3 ingredients. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu to pan; saute 7 minutes or until golden. Remove tofu from pan.
4. Heat 1 teaspoon oil in pan. Add eggs and egg white; cook 30 seconds, stirring constantly. Remove from pan. Heat remaining 2 teaspoons oil in pan. Add noodles; cook 3 minutes. Stir in ketchup mixture; cook 30 seconds. Add egg mixture; cook 1 minute, stirring often. Remove from heat; stir in onions and cilantro. Top noodles with tofu; sprinkle with peanuts and serve with lime wedges.
5. for your toddler: Omit the Sriracha and green onions; adults can add them to their servings later, if desired. Serve a spoonful of noodles tossed with the sauce and 3 to 5 tofu cubes in a small bowl. Cut the noodles into bite-sized pieces.

cornstarch, rice noodles, ketchup, sugar, fish sauce, sriracha, canola oil, eggs, egg white, green onions, fresh cilantro, peanuts, lime wedges

Taken from www.myrecipes.com/recipe/crispy-tofu-pad-thai (may not work)