TOFU PAD THAI

IF YOUR REGULAR SUPERMARKET DOESN’T HAVE AN EXPANSIVE ASIAN SECTION, HEAD TO AN ASIAN FOOD STORE FOR CHILE BEAN SAUCE, TAMARIND PULP CONCENTRATE, AND FRESH THAI CHILE PEPPERS.

START TO FINISH 35 minutes

• 5 oz. dried brown rice fettuccine
• 3 Tbsp. packed brown sugar
• 3 Tbsp. rice vinegar
• 2 Tbsp. Asian chile bean sauce
• 2 Tbsp. reduced-sodium soy sauce or fish sauce
• 1 Tbsp. tamarind pulp concentrate*
• 3 cloves garlic, minced
• Nonstick cooking spray
• 1 egg, lightly beaten (optional)
• 1 Tbsp. vegetable oil
• 3 cups coarsely shredded napa cabbage
• 1 cup julienne carrots
• 4 green onions, cut into 1-inch pieces
• ½ to 1 fresh Thai chile pepper, cut into thin strips (tip)
• 1 18-oz. pkg. firm tub-style tofu, drained and cut into ½-inch slices
• ¼ cup unsalted dry-roasted peanuts, chopped
• 2 Tbsp. snipped fresh cilantro
• 1 lime, quartered

1. Cook fettuccine according to package directions, except cook 2 minutes less than the suggested time; drain. Rinse with cold water; drain again.

2. Meanwhile, for sauce, in a bowl combine the next six ingredients (through garlic).

3. Coat a large nonstick skillet or wok with cooking spray; heat over medium heat. Add egg, if using. Immediately begin stirring gently but continuously until egg resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring; cook 20 to 30 seconds or until egg is set. Turn egg over; cook 20 to 30 seconds more or until egg is cooked through. Transfer egg to a cutting board; set aside.

4. Add 1 tsp. of the oil to skillet; add cabbage, carrots, green onions, and chile pepper. Cook and stir over medium-high heat 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.

5. Add the remaining 2 tsp. oil to skillet; add tofu. Cook 4 to 5 minutes or until tofu is lightly browned, turning occasionally. Remove tofu from skillet. Add fettuccine and sauce. Cook and stir 2 to 3 minutes or until fettuccine is tender but still firm. Return vegetables and tofu to skillet. Cook 1 to 2 minutes or until heated through, gently stirring occasionally (tofu will slightly break apart). Cut egg into thin slices; gently stir into fettuccine mixture. Sprinkle servings with peanuts and cilantro, and serve with lime quarters. MAKES 4 SERVINGS.

*Tip Or substitute 1½ tsp. each lime juice and brown sugar.

PER SERVING 393 cal., 14 g fat (2 g sat. fat), 568 mg sodium, 51 g carb., 4 g fiber, 16 g pro.