Vegan Pad Thai with Tofu

eatingwell.com

Donald M

6 ounces dried wide rice noodles

2 tablespoons peanut oil, divided

1 (14 ounce) package extra-firm tofu, drained, patted dry and cut into ½-inch pieces

3 cloves garlic, minced

1 7-ounce package mung bean sprouts (about 2 cups)

1 bunch scallions, sliced, ¼ cup reserved for garnish

¼ cup rice vinegar

3 tablespoons reduced-sodium soy sauce (see Note)

2 tablespoons brown sugar

½ teaspoon crushed red pepper

½ teaspoon nutritional yeast

¼ cup chopped unsalted dry-roasted peanuts

Lime wedges

Directions at eatingwell.com

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