peanut butter pad thai

The base:
1 pack firm or extra firm tofu, pressed in tofu x-press
8 ounces rice noodles (I used brown rice noodles)
4 cloves garlic, minced
1 large bundle of green onions
2 or 3 carrots, use carrot peeler to make the curls of carrot
2 cups broccoli florets (very lightly steamed)

Sauce:
2 -3 Tb salted peanut butter
3 TB Tamarind paste (got it on Amazon)
4 1/2 TB Tamari
3-4 TB maple syrup
1 1/2 tsp. Thai chili garlic sauce

unsalted peanuts and squeezed lime juice for garnish

Preheat oven to 400. Cut squeezed tofu into small cubes. Cook in oven till firm. 28-30 minutes
Make sauce- In small skillet add peanut butter, tamarind, Tamari, maple syrup and chili garlic sauce. Only use 1 tsp of chili at this time and 3 TB Tamari. Heat oven medium heat till bubbling. Simmer 5 minutes Adjust taste.

When tofu is done cook rice noodles.

Heat a large skillet over medium heat. Once hot add baked tofu, 1 TB of your new sauce, 1 TB Tamari, and 1/2 tsp chili sauce. Stir frequently and brown the cubes. Remove from pan and set aside.
To the same skillet add garlic and green onion( reserve a small amount for garnish) and 1/2 Tb Tamari. Saute 2-3 minutes. Add cooked noodles and remaining pad Thai sauce. Toss with tongs and heat. Add tofu in last moments( to warm up.)

Remove from heat and add carrots and warm broccoli.
garnish and serve.

With small adjustments, this recipe was taken from the Minimalist Bakers Everyday Cooking cookbook. Love it!

Photos later. It was delicious and very gone.