Vegan Pad Thai

Tofu:

7 firm or extra-firm tofu

1t sesame oil

2t tamari

1T tapioca starch

7oz bean thread noodles

2c broccoli florets

1 red bell pepper, thinly sliced

1 carrot, thinly sliced

2 cloves garlic, minced

3 green onions, cut into rings

1" fresh ginger

chopped cilantro

chopped roasted peanuts

bean sprouts

Sauce:

4T tamari

2T fresh lime juice

2T rice vinegar

2T smooth peanut butter

1T sambal olek, sriracha, or other chili paste

1/2t ground ginger

2t brown sugar

1T tamarind paste

pepper

Preheat oven to 350 F. Start by making the oven-baked tofu. Cut the tofu into cubes. Place them in a bowl and add the sesame oil and the soy sauce. Stir well. Then carefully make sure the cubes are dusted with tapioca starch. Line a baking sheet with parchment paper and place tofu cubes on top. Bake for 25mins, tossing halfway.

Cook the noodles according to package directions.

 

Heat some oil in a large, skillet or wok. Add the garlic, green onions, ginger, and chili and cool for 2-3mins.

 

Add the broccoli, carrots, and bell pepper. Cook for 7-8mins, stirring frequently.

In the meantime, make the sauce. Combine the soy sauce, lime juice, rice vinegar, peanut butter, chili paste, ginger, pepper, tamarind paste, and brown sugar in a bowl and stir well.

Add the cooked noodles and sauce to the vegetables and stir well. Cook for another 1-2mins until heated through. Then add the tofu cubes. Serve with chopped cilantro, peanuts, and bean sprouts.

Adapted from a recipe by Sina at Vegan Heaven: https://veganheaven.org/recipe/vegan-pad-thai/