Tofu Pad Thai

14 oz. extra-firm tofu, drained

2 tbsp. cornstarch

8 oz. rice noodles

1/4 c. low-sodium soy sauce

2 tbsp. brown sugar

2 tsp. sweet chilli sauce

Juice of 1 lime, plus lime wedges for serving

1 clove garlic, grated

1 tbsp. oil

1 red pepper, sliced

2 c. mung bean sprouts

2 scallions, thinly sliced

1/4 c. Chopped peanuts

Method:

• Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.

• Meanwhile, cook noodles per package directions and rinse with cold water; drain.

• In small bowl, combine soy sauce, sugar, chilli sauce, lime juice and garlic; set aside.

• Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet.

• Add tofu and cook, tossing, until golden brown, 4 to 5 minutes.

• Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.