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Pad Thai With Tofu

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dairy free vegan vegetarian asian thai


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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

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

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