I've recently became a tofu eating freak. Don't get me wrong, thre's nothing wrong with eating tofu, or with being a freak for that matter. The wierd thing about my tofu eating habit is that I have loathed tofu for so long, I was actually famous for campaining against "that cardboard-like crap". I would tell to everyone that listened to me that never would I dream of ruining a perfectly good dish by putting tofu in it. And so on.
The problem, if you are wondering what my problem was, is that the only way I had ever had tofu was in miso soup and, let's be honest, when you eat it like that it doen't taste like much. And I find that the broth makes it kind of slimey too, which is not my favorite consistency in the world.
I had to go to a Japanese restaurant in Milano to change my mind. There, because of a mistake, they brought me a noodle dish with tofu instead of chicken. What a revelation. Because it was sauteed in spices and condiments, it was actually yummy. There and then I decided that tofu would become part of my diet. I bought it shortly afterward and tried my first tofu recipe at home, adapting a Cooking Light pad thai recipe. Success!
VEGETARIAN PAD THAI
To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, zucchini, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in green onions and next 3 ingredients (lettuce through noodles); cook 1 minute.
Serve with lime wedges.