Vegan Pad Thai

Serves 6

Ingredients

16 oz. rice sticks

1 lb. firm tofu

1/3 c. tamari

1/3 c. rice wine vinegar

2 T. crunchy peanut butter

1 T. honey

2 t. sesame oil

3 small carrots - cut into match sticks

6 scallions - sliced diagonally into 1-inch pieces

1/2 lb. fresh mung bean sprouts

3 cloves garlic - minced

1/2 tsp. red pepper flakes

1/4 c. fresh cilantro - minced

2 limes - cut in wedges

Directions

1. Put rice sticks in a large pot of hot tap water. Drain and add more hot water periodically as you prepare the rest of the ingredients. The goal is to soften the noodles.

2. Slice tofu in half, end to end (like a bagel). Lay both slabs between two cutting boards. Put something heavy on top (e.g. a blender) The goal is to squeeze out the excess water.

3. Combine tamari, vinegar, peanut butter, and honey in a small bowl with a whisk.

4. In wok or deep skillet with sesame oil, saute' scallions, sprouts, garlic, carrot, and red pepper for about 2 minutes.

5. Cube the tofu, add to wok, continue cooking for about 4 minutes.

6. Add (now soft) pasta to wok, cook for 5 minutes, tossing with a large fork (a pasta server works well). Add a splash of water if the mixture is sticking to the pan.

7. Stir in peanut butter mixture and cook until heated through.

8. Serve immediately garnished with cilantro and lime wedges.