Vegan Pad Thai
Vegan Pad Thai
Ingredients
For the sauce:
- ¼ cup 60ml tamari
- ¼ cup 60ml maple syrup
- 3 tbsp. water
- 2 tbsp. rice vinegar
- 2 tbsp. peanut butter
- 1 tbsp. sriracha
For the tofu:
- 7 oz. 200g firm tofu, cubed
- 1 tbsp. flour
- 1 tbsp. coconut oil
For the Pad Thai:
- 8 oz. 225g thick rice noodles
- 1 tbsp. coconut oil
- 2 shallots chopped
- 2 large carrots sliced into ribbons or matchsticks
- 3 cloves garlic minced
- 2 handfuls bean sprouts
- 3 spring onions sliced (green part)
- ¼ cup 30g peanuts, chopped, to serve
- 1 lime cut into wedges
Instructions
- Mix all the sauce ingredients in a bowl and set aside.
- In a large bowl, toss the tofu with flour and season with salt making sure all sides are coated and set aside.
- Cook the noodles according to instructions on the packaging.
- Heat the coconut oil in a wok or large skillet over medium-high heat. Add the prepared tofu cubes and cook for 1-2 minutes until brown. Remove from heat and set aside.
- Now add the shallots, carrots, and garlic to the wok. Stir fry for 1-2 minutes until softened, add in the earlier prepared sauce and noodles, and cook for 1 minute.
- Next, add in the tofu and bean sprouts, and gently mix until well combined. Remove from heat and top with the green part of the spring onions. Serve with peanuts and lime wedges.
Notes
PRESSING TOFU:
Wrap a block of tofu in a few paper towels and place it on a plate. Place a cast-iron skillet on top (or something heavy) and let it drain for about 15 minutes or more. Pat dry to remove excess moisture on the surface.
Wrap a block of tofu in a few paper towels and place it on a plate. Place a cast-iron skillet on top (or something heavy) and let it drain for about 15 minutes or more. Pat dry to remove excess moisture on the surface.
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