Pad Thai With Tofu - cooking recipe

Ingredients

Sauce
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 -2 tablespoon hot sauce (sambal oelek)
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup
Noodles
1 teaspoon vegetable oil
2 cups fresh shiitake mushroom caps, thinly sliced (about 5 ounces)
1 cup carrot, shredded
1 garlic clove, peeled and minced
8 ounces extra firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups romaine lettuce, shredded
1 cup fresh bean sprout
1 cup green onion, tops, sliced
1 cup fresh cilantro, chopped
1/3 cup dry roasted peanuts
8 ounces rice stick noodles, wide, cooked and drained ((Banh Pho)
4 lime wedges

Preparation

To prepare sauce, in a bowl, 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; saute 2 minutes.
Add sauce and tofu; cook 1 minute.
Stir in coconut milk; cook 2 minutes.
Stir in next 6 ingredients (lettuce through noodles); cook 1 minute.
Serve with lime wedges.