Pad Thai

Ingredients

- 1 package flat white rice noodles

- 14 oz. extra-firm tofu, patted dry and cubed

- 1/2 cup broccoli, cut in small pieces

- 2 carrots, peeled and cut

- 1/2 medium onion, chopped

Sauce:
- 3 tablespoons peanut butter
- 1 tablespoon corn starch
- 3 tablespoons water
- 3 tablespoons brown sugar
- 3 tablespoons vegetable broth
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili garlic paste

Steps

1. Air fry, deep fry, or bake the tofu cubes. Set aside. 
2. Make the sauce by combining all the ingredients except the corn starch. Let the tofu cubes sit in the sauce until you are ready to combine everything.
3. In a medium sized pot, heat some oil and sauté the onions until translucent. Once cooked, add the carrots and broccoli. Cook for another 2-3 minutes. Set aside in a separate bowl. 
4. Cook the flat rice noodles according the package instructions. 
5. Remove the tofu from the sauce. Add in the cornstarch, stirring well to ensure there are no clumps.
6. Add the sauce in the same pot as before and let it cook for 1-2 minutes until it slightly thickens.
7. Once the sauce thickens, add in the rice noodles. Cook for 1-2 minutes.
8. Add in the sautéd vegetables. Add more peanut butter for a creamier texture.
9. Garnish with a drop of lemon juice and chopped cilantro. Serve hot, enjoy!