Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

  • 1 (12 oz) pkg extra firm tofu

• STEP 3

  Wash and dry the fresh produce.

  • 1 medium carrot
  • ½ bunch radish
  • ½ lb cremini mushrooms
  • 1 lime
  • ½ small pkg fresh mint

• STEP 4

  Place vinegar, sugar, and salt in a small bowl; stir to combine the pickling liquid.

  • ¼ cup rice vinegar
  • 1 tsp brown sugar
  • ½ tsp salt

• STEP 5

  Peel, trim, and cut carrot crosswise into thin rounds. Add to the bowl with the pickling liquid.

• STEP 6

  Trim and thinly slice radishes. Add to the bowl, stir to combine, and set aside.

• STEP 7

  Place fish sauce, soy sauce, oil, sugar, and crushed red pepper in a medium bowl. Whisk to combine the marinade.

  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp neutral vegetable oil
  • 2 tsp brown sugar
  • ¼ tsp crushed red pepper

• STEP 8

  Medium dice tofu and add to the bowl with the marinade. (Wipe baking sheet dry with paper towels and reserve for the next step.)

• STEP 9

  Quarter mushrooms, add to the bowl with the tofu, and gently stir to combine. Transfer tofu and mushrooms to the reserved baking sheet and spread out in an even layer. (Reserve bowl for later use.)

• STEP 10

  Place baking sheet in the oven and roast, stirring halfway through, until mushrooms are tender and tofu is golden, 15-18 minutes. Remove from oven.

• STEP 11

  Meanwhile, fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Remove from heat, uncover, and add rice noodles. Soak for 10 minutes or according to package directions. Drain in a colander and rinse under cold water.

  • 5 oz flat rice (pad thai) noodles

• STEP 12

  While the noodles are soaking, juice lime into the reserved bowl.

• STEP 13

  Peel and mince shallot and garlic. Add both to the bowl with the lime juice along with fish sauce, sugar, and crushed red pepper. Whisk to combine the dressing and set aside.

  • ½ shallot
  • 1 clove garlic
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • ½ tsp crushed red pepper

• STEP 14

  Pick mint leaves off the stems; discard stems and roughly chop the leaves. When the tofu and mushrooms are done, add half of the mint to the baking sheet, then stir to combine. (Reserve remaining mint for serving.)

• STEP 15

  Roughly chop peanuts.

  • ¼ cup peanuts, roasted unsalted

• STEP 16

  Divide noodles between bowls; top with tofu, mushrooms, pickled veggies, reserved mint, and peanuts. Serve with dressing on the side and enjoy!