Vegetarian Pad Thai

Cut tofu horizontally in half. Place four layers of paper towel in pie plate. Place tofu on towel and top with four more layers of paper towel. Top with dinner plate; place one or two heavy cans on top to weigh down tofu to extract excess moisture. Set aside to drain, about 15 minutes.

Meanwhile, in large bowl, pour enough boiling water over rice noodles to cover; let soak 7 to 10 minutes to soften. In small bowl, with wire whisk or fork, mix fish sauce, ketchup, sugar, and 3 tablespoons water until well-blended; set sauce aside.

Remove plate, cans, and towels from tofu. Cut tofu into 1/2-inch cubes. Drain noodles; rinse under cold running water and drain again.

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add tofu and cook 5 minutes or until golden, stirring occasionally. Transfer tofu to plate and set aside.

To same skillet, add eggs and cook 20 seconds or just until set, stirring constantly. Add garlic and cook 30 seconds, stirring. Stir in sauce and noodles, and cook 1 to 2 minutes, until noodles are evenly coated; gently stirring. Add bean sprouts, minced green onions, and tofu, and toss to mix. Transfer pad thai to platter; top with cilantro, peanuts, and crushed red pepper. Garnish with green onions and serve with lime wedges.

Tips & Techniques Note: Asian fish sauce is available in specialty sections of some supermarkets, in Asian groceries, or by mail from Thai Kitchen, (800) 967-THAI.