Vegetarian Pad Thai

Ingredients

• 7 to 8 ounces store-bought baked or extra-firm tofu, cut into ½-inch strips or triangles
• 1 lime, cut into 4 wedges, for serving
• Roasted peanuts, for serving
• 2 scallions, thinly sliced
• 1½ cups bean sprouts
• 1 to 2 teaspoons crushed red pepper
• 4 eggs, well beaten
• Salt and pepper
• 4 garlic cloves, finely chopped
• 1 cup snow peas, sugar snap peas or green beans, trimmed
• 12 ounces flat dried rice noodles (preferably pad Thai noodles)
• 1 small head broccoli, cut into small florets
• 1 medium yellow onion, halved and sliced
• Vegetable oil or other neutral oil
• 2 teaspoons white (shiro) miso paste
• 1 tablespoon tamarind paste or concentrate
• 2 tablespoons soy sauce or tamari
• 3 tablespoons maple syrup or brown sugar
• 3 tablespoons lime juice (from 1 to 2 limes)
• Boiled water

Instructions

1. Place the noodles in a large bowl, cover with just-boiled water and soak for 10 minutes. Using tongs, give the noodles a stir to separate the strands. They will soften, turn white and become pliable. Drain.
2. While the noodles soak, make the seasoning sauce: Add the lime juice, maple syrup, soy sauce, tamarind and miso to a bowl and whisk to combine.
3. Heat a wok or large 12-inch skillet on medium-high for 2 minutes. When hot, drizzle with 2 tablespoons of oil, add the onion and toss until slightly softened, 1 to 2 minutes. Add the broccoli and toss until slightly softened, 1 to 2 minutes. Add the tofu, snow peas and garlic; season with salt, then gently toss for 1 minute.
4. Add the drained noodles, the sauce and 2 tablespoons of water; toss well until the noodles are well coated and have softened and absorbed the sauce, 5 to 7 minutes. Taste the noodles for doneness: If needed, add another 1 to 2 tablespoons of water and keep tossing until the noodles are soft enough to eat.
5. Push the noodles to one side, drizzle a little oil onto the surface of the pan, and pour in the beaten eggs. Scramble the eggs, stirring and scraping until cooked through and just set, 1 to 2 minutes, then stir them into the noodles.
6. Add the crushed red pepper, bean sprouts and scallions and toss until the scallions are just wilted, about 1 minute. Season generously with salt and pepper.
7. To serve, top with peanuts and serve with lime wedges.