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Tofu and Edamame Pad Thai Noodles

Makes 6 servings


  • 6 oz container frozen edamame cooked and shelled
  • 14 oz container House Foods brand Extra Firm Tofu drained and pressed
  • 10 oz stir fry rice noodles
  • vegetable oil for saute
  • 2 eggs beaten
  • 1 carrot shredded
  • 3 green onions diced
  • 2 garlic cloves pressed
  • 1/2- 2/3 cup Peanut or Pad Thai sauce to taste
  • 2 tbsp chopped peanuts for garnish
  • 1/4 cup chopped cilantro for garnish
  • lime wedges for garnish


  • To press the tofu, remove from package and drain.
  • Add the tofu to a paper towel covered plate and cover with a few more paper towels.
  • Add a weight on top {a bowl} to help press the extra water out and let sit for a few minutes. Check the tofu and replace the paper towels and repeat if necessary.
  • Slice the tofu into cubes and set aside.
  • Bring a large pot of water to a boil.
  • Remove from heat.
  • Add rice noodles and let stand for 8 minutes until noodles are softened.
  • Rinse under cold water and drain. Set aside.
  • Heat 1 tsp oil in a large nonstick skillet over medium heat.
  • Add beaten eggs, swirl to coat bottom, and cook until set. Transfer eggs to a cutting board and chop. You could also scramble the eggs.
  • Now add 1-2 tbsp oil to the skillet.
  • Add the drained tofu and cook until browned on both sides, flipping halfway through.
  • Transfer to cutting board to cool.
  • Add another swirl of oil and add the edamame, carrots, garlic, and green onions to the skillet and cook until softened, about 5 minutes.
  • Add peanut sauce {start with 1/2 cup and add more if needed} and rice noodles and stir to combine and heat through.
  • Finally, add the egg and tofu back in, gently stirring.
  • To serve: divide among 4 plates and sprinkle with peanuts and chopped cilantro and serve with lime wedges on the side.