Vegetarian Pad Thai with Tofu and Peanuts: Thai Delights in Minutes!

Ingredients:

• 200g Pad Thai rice noodles
• 250g firm tofu, cut into cubes
• 1 large carrot, cut into julienne strips
• 1 green bell pepper, cut into thin strips
• 1 small red onion, thinly sliced
• 100g bean sprouts
• 2 cloves of minced garlic
• 1 tablespoon grated fresh ginger
• 1 chopped chili pepper (optional, for spicy lovers)
• 3 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon palm sugar
• 1 tablespoon rice vinegar
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Chopped roasted peanuts for garnish
• Chopped fresh chives for garnish

Preparation method:

1. Cook the rice noodles according to package directions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the tofu and brown on all sides until crispy. Transfer to a plate and set aside.
3. In the same pan, add the onion, garlic, ginger and chili pepper (if using). Sauté for about 2 minutes, until the onion is soft and translucent.
4. Add the carrots and green pepper and sauté for another 3-4 minutes, until the vegetables are tender but still crisp.
5. Add the bean sprouts and sauté for 1 more minute.
6. In a small bowl, whisk together the soy sauce, lime juice, palm sugar, and rice vinegar. Pour the sauce over the vegetables in the skillet and toss to coat.
7. Add the cooked rice noodles and reserved tofu. Mix everything gently to distribute the sauce evenly.
8. Adjust the seasoning with salt and pepper to taste.
9. Serve immediately, garnished with chopped roasted peanuts and chopped fresh chives.