Tofu Veggie Pad Thai

For when you just want a big plate of Thai noodles. Vegan Black Metal Chef techniques are optional, but encouraged. 🙂 Makes 4 servings.

1 ounce tamarind paste
3/4 cup boiling water
2 tablespoons tamari
2 tablespoons palm sugar or brown sugar
1 tablespoon rice vinegar
4 ounces rice stick noodles (may be called Pad Thai noodles)
2 cups chopped veggies (broccoli, carrots, etc.)
1 recipe Baked Soy Marinated Tofu
1 to 2 tablespoons peanut oil
1 chopped shallot
2-3 cloves minced garlic
1/2 cup roasted salted peanuts, chopped and divided
1 teaspoon chili paste
1 lime, cut into wedges
1/2 cup chopped cilantro

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

Combine the tamari, palm sugar, chili paste and rice vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. The noodles should be soft and ready to eat. If not, cover with more hot water or boil on top of the stove for a minute or two like you would any other pasta. Drizzle the noodles with an extra tablespoon of tamari if you want to give the noodles a little more flavor.

Cut the tofu into 1/2-inch wide strips, similar to French fries.

Press the tamarind paste and hot water through a fine mesh strainer, pushing as much of the pulp through the strainer as possible and add to the sauce. Discard any remaining pulp or bits that were too big to strain.

Add peanut oil to the pan and heat over high. Add shallots and cook for about a minute. Add the garlic and cook for 10 to 15 seconds.

Add veggies and stir-fry with 1/4 of the sauce for 2 to 3 minutes or until almost done. Add the noodles and stir-fry for another 2 to 3 minutes until the noodles taste done.

Add the tofu and half the peanuts. Add the sauce slowly as needed (you might not want all of the sauce). Toss everything until heated through, but no longer than 1 to 2 minutes total.

Sprinkle with the cilantro and remaining peanuts. Toss to coat. Serve immediately with lime wedges.

Variations

  • Replace rice noodles with 2 zucchinis (spiral sliced) for a slightly healthier veggie noodle version. Dunk the zucchini strings in hot water for a minute or until warmed.
  • Can be easily made gluten-free.

More information for Tofu Veggie Pad Thai recipe:

  • Prep time: 20 min
  • Cook time: 5 min
  • Total time: 25 min

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