Ginger and Garlic Tofu Pad Thai with Spring Vegetables

3 Tbsp peanut oil
1 block extra firm Tofu
3 green onion, thinly sliced
1/2 medium sweet onion, sliced thinly
2 Tbsp fresh ginger, minced
3 cloves garlic, minced
2 eggs, scrambled, cooked and reserved cold
1# rice noodles, cooked and chilled
1 C. snow peas
1/2 red bell pepper, thinly sliced
1 small boy choi, thinly sliced
1 medium carrot, thinly sliced on the bias
1 C. broccoli florets
1/2 C. vegetable stock (if not concerned about this being vegetarian, can sub. chicken stock)
Soy sauce, to taste
Oyster sauce to taste
Juice of 1/2 lime
1 Tbsp. corn starch
1 Tbsp. chili paste, optional, more or less to taste
2 Tbsp chopped peanuts
4 Tbsp fresh Cilantro, chopped

30-45 minutes prior to cooking this dish, cut tofu into 1 1/2" cubes.  Arrange on tray, cover with paper towel and place in refrigerator.  This will draw much of the water out of the tofu and allow better browning when cooked.

On a back burner, heat, to boiling, a  pot of salted water for reheating the noodles.  Have a hand strainer ready for draining the noodles.

Heat 2 tbsp. of the peanut oil in a large saute pan until it starts to smoke.  Season tofu with salt and pepper and in batches fry on all sides until golden brown and crunchy.  Remove and reserve warm.   Add additional oil to pan and heat until hot and shimmering.  Add sliced sweet onion and green onions, stir and cook until translucent.  Add carrot, bell peppers, and broccoli florets, saute for 2 minutes.  Add garlic and ginger.  Cook for 2 minutes, stirring often as to not burn the garlic.  Add boy choi, snow peas, soy sauce, oyster sauce, stock, and lime juice, cook for 5 minutes or until vegetables are al dente.  Add tofu and scrambled eggs to mixture.  Add chili paste. 

In a small bowl put the corn starch and mix with some water to form the consistency of cream.  Stir this mixture into the stir-fry to thicken the sauce.  Cook for 2 more minutes while stirring.  Finish dish with cilantro and correct seasonings with soy sauce and black pepper.

Drop a serving of noodles into the boiling water, heat for 30-45 seconds.  With strainer remove and drain well.  Place hot noodles in serving bowl or on plate and top with a portion of tofu and vegetables, make sure to spoon some of the sauce over.  Top with some of the chopped peanuts and enjoy!