Pad Thai

Ingredients:
1/2 pound firm tofu
1 package rice noodles (serves 2)
1 egg
1/4 cup smooth peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon lime juice
Sriracha or other hot sauce to taste
pinch of salt and pepper
sesame seeds & green onions to garnish

Instructions: 
Strain and chop tofu into small cubes.  Marinate in soy sauce and sriracha (to taste) for at least 30 minutes.

Combine peanut butter, soy sauce, sesame oil, lime juice and hot sauce to taste. Set aside.

Saute tofu in a lightly greased frying pan over medium-high for 5-10 minutes, or until desired doneness.  Reduce heat to medium and add scrambled egg.

Meanwhile, bring a pot of water to a boil.  Remove from heat and add rice noodles. Cook according to package instructions. I used fresh rice noodles and only soaked them for 30 seconds to a minute. You want to undercook them by about a minute. Strain and rinse in cold water to stop the cooking.

Add the noodles and peanut sauce to tofu. Toss all ingredients together for about a minute. Top with sesame seeds & green onions.