Categories: Vegetarian

Ingredients

• 4 oz. dried brown rice pad Thai noodles
• 1 12.3oz. pkg. light, firm silken-style tofu, cut into 3/4-inch cubes
• 3 Tbsp. lime juice
• 2 Tbsp. white miso paste
• 1 Tbsp. honey
• 1 Tbsp. reduced-sodium soy sauce
• 2 tsp. grated fresh ginger
• 1/4 to 1/2 tsp. crushed red pepper
• 2 Tbsp. canola oil
• 1/2 cup sliced green onions, white part only
• 2 cloves garlic, minced
• 1 cup fresh mung bean sprouts
• 2 cups thin bite-size strips peeled jicama
• 1 Tbsp. white sesame seeds, toasted

Directions

1. Prepare rice noodles according to package directions; drain. Place tofu cubes on a paper towel-lined plate; set aside.
2. In a small bowl, whisk together lime juice, miso paste, honey, soy sauce, ginger and crushed red pepper; set aside.
3. Coat a large nonstick skillet with nonstick cooking spray. Pour 1 tablespoon of the oil into skillet; heart over medium-high heat. Add tofu; cook 6 to 8 minutes or until golden brown, turning once halfway through cooking. Remove tofu from skillet; cover and keep warm.
4. In the same skillet heat the remaining 1 tablespoon oil over medium heat. Add green onions and garlic; cook and stir 4 minutes. Add bean sprouts; cook and stir 1 to 2 minutes. Stir 4 minutes. Add bean sprouts; cook and stir 1 to 2 minutes. Stir in lime juice mixture, cooked tofu, and jicama. Cook 1 to 2 minutes more or until heated through. Stir in rice noodles. Sprinkle servings with sesame seeds.

5. per serving: 282 cal., 41g carbs.

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