Pad Thai with Tofu

Source: Vegetarian Times
Makes 4 servings (modified by Aimee)

8 oz. rice noodles
8 oz. tofu, sliced into small triangles
¼ cup lime juice
3 ½ TB water
3 TB soy sauce
3 TB brown sugar
1 tsp chile paste
peanut oil for frying
3 cloves garlic, minced
1 tsp ginger
2 carrots, cut in narrow strips
1 bunch green onions, chopped
1 tsp cilantro
½ cup chopped peanuts
1 cup bean sprouts, optional

1. Preheat oven to 375. Place tofu on oiled baking sheet. Bake 10 minutes; flip over & bake 10-15 minutes more until lightly browned & a little crispy. Set aside
3. Meanwhile, heat oil in large skillet; saute carrots. Add ginger & garlic; saute a little more. Add scallions & stir. Set aside.
4. In small bowl, combine lime juice, water, soy sauce, brown sugar, & chile sauce; set aside.
5. In large pot, cook rice noodles according to package directions; drain. Place lime juice mixture in pot & heat on low. Add rice noodles & toss to coat. Add cilantro, tofu, & carrot mixture; toss together & heat through. Garnish with chopped peanuts & bean sprouts.