Vegetarian Pad Thai

Begin to cook the noodles according to package directions. Do not overcook!

Meanwhile, prepare the tofu. Stir together the 1 tablespoon soy sauce and ½ teaspoon grated ginger in a medium bowl. Add the cubes of tofu and toss gently to coat. Spread the tofu across a greased baking sheet in one layer. Place it under a broiler for 5 minutes. Flip the tofu and broil for another 5 minutes until light brown and crispy. Set aside.

In a medium bowl, whisk together the ingredients for the sauce.

When the noodles are cooked, rinse and drain them. Set aside.

Put a large wok over medium heat. Whisk the eggs and milk together and scramble the mixture. Transfer it to a small plate on the side. Pour a bit of vegetable oil in the wok, and stir-fry the veggies until crisp-tender. Make a well in the middle of the veggies and add the sauce. Stir until the peanut butter melts. Dump in the noodles, eggs and broiled tofu. Carefully toss to coat everything evenly. Turn the heat up a bit to let it warm through and get a little crispy.

Garnish with sliced scallions and peanuts. Serves 6-8.

(Recipe adapted from Tofu 1-2-3.)