Pad Thai with Veggie Noodles and Tofu

Combine cornstarch and tofu in a small bowl and toss to coat.

In a large skillet, heat 1 tbsp (30 mL) oil over medium-high heat. Once hot, add tofu and pan fry until golden brown. Set aside.

In the same pan, heat additional 1 tsp (5 mL) oil and scramble eggs. Set aside.

Heat remaining 2 tsp (10 mL) oil in the pan with garlic and crushed red peppers over medium heat 1 minute or until fragrant. Add carrot and butternut squash noodles and sauté for 2-3 minutes until al dente.

Add tofu, eggs, bean sprouts and sauce. Stir to combine.

Serve garnished with sliced green onions and chopped cashews.