Pad Thai with Tofu

Ingredients

• Sauce:
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 to 2 tablespoons hot sauce
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon maple syrup
• 
  Noodles:
• 1 teaspoon vegetable oil
• 2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
• 1 cup grated carrot
• 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
• 1/3 cup dry-roasted peanuts
• 8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
• 5 lime wedges

Preparation

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 next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.