Pad Thai with Tofu

Ingredients

• 1 teaspoon vegetable oil
• 1 cup grated carrot
• Noodles:
• 1 tablespoon maple syrup
• 1 tablespoon mirin (sweet rice wine)
• 1 to 2 tablespoons hot sauce
• 2 tablespoons rice vinegar
• + 13 more ingredients
• • ¼ cup low-sodium soy sauce
  • 5 lime wedges
  • 8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
  • ¹/₃ cup dry-roasted peanuts
  • 2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
  • 1 garlic clove, minced
  • 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup light coconut milk
  • 2 cups shredded romaine lettuce
  • 1 cup fresh bean sprouts
  • 1 cup (1-inch) sliced green onion tops
  • 1 cup chopped fresh cilantro
  • Sauce:

To prepare sauce, combine first 5 ingredients, stirring with a whisk. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and ne...

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