vegan pad thai

1 hour

1 package pad thai rice noodles

sauce:
6 tablespoons tamari
6 tablespoons sugar
2 tablespoons tomato paste
2 tablespoons hot chili sauce
1/4 cup rice wine vinegar
3 tablespoons lime juice

pad thai:
4 tablespoons peanut oil
1 pound tofu, drained and pressed
1 medium red onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tablespoon finely minced lemongrass
2 cups bean sprouts
6 scallions, sliced lengthwise and then in to 1" sections
2 small dried red chiles, crumbled
1/2 cup chopped roasted peanuts

press tofu by placing between two plates and setting an iron skillet or a few cans on top of the top plate. prepare rice noodles as directed on package (usually need to soak in warm water for about 45 minutes). while noodles are soaking, slice scallions and onions, mince garlic and lemongrass and toast peanuts in toaster oven for full flavor potential. once tofu is drained completely, cut it in half lengthwise so that there are two thinner, large rectangles. cut in to one inch segments (about 5) and then cut the small rectangles in half making smaller triangles....or just cut it however you see fit! combine all ingredients for the sauce and wisk. set aside. lightly oil a griddle and place tofu on to cook for about 2-3 minutes on each side. set aside. drain noodles if you haven't already.

in a large skillet or wok, add 3-4 tablespoons peanut oil and heat over medium. add red onion and stir fry for 30 seconds. add garlic and lemongrass and stir fry an additional 30 seconds. add the sauce until in begins to bubble. add noodles. cook for 2 minutes using tongs to toss the entire time. add bean sprouts, tofu, scallions, chiles and peanuts. stir for an additional minute. transfer to bowls and serve. garnish with cilantro and lime.

******when i made this, i was out of sri racha so i used 1 tablespoon of sweet chili sauce and 1 tablespoon of louisiana hot sauce. i was also out of rice wine vinegar so i used rice vinegar. it was still very good considering it was pad thai minus the fish sauce and egg.

this is an adaptation of "brooklyn pad thai" from the cookbook "vegan with a vengence."