Vegan Tofu Pad Thai
Prep time: 20 mins
Cooking time: 20 mins
- 1 x block Bean Supreme Firm or Organic Plain Tofu
- 200g wide rice noodles
- 2 Tbsp. Peanut Oil
- 1 Spring onion (sliced on the angle)
- 2 garlic cloves
- 50g chopped peanuts
- 1 red chilly
- 1 pack mung bean sprouts
- 2 Fresh limes
- Bunch Fresh coriander to garnish
- 3 Tbsp. Tamarind Sauce
- 1 Tbsp. Tamari
- 2 Tbsp. Vegan fish sauce or Coconut Aminos
- 2-3 Tbsp. Maple Syrup (adjust to taste)
- Prepare rice noodles according to the instructions on the packet, but do not cook them fully as you’ll give them another minute or two in the wok after. After you immerse them in soaking water, lift the lid and give the noodles a good stir to prevent them from clumping together and sticking to the bottom of the pot. Give them another good stir half way through the soaking time.
- Once the time is up, drain the noodles and set aside. You may want to stir a little bit of oil through them to prevent them from sticking together.
- Mix all the sauce ingredients together in a small bowl.
- Heat up a wok or a large frying pan. Pour 1 Tbsp. of peanut oil and heat it up until almost smoking. Add garlic and chilli. 5. Stir-fry (stirring constantly) until garlic becomes fragrant. Transfer to a separate plate, leaving as much oil in the wok as you can.
- Take your tofu out of the packet and cut into 2cm cubes. Heat up another tablespoon of oil in the same wok. Add your tofu and all of the sauces. Sauté for 3-4 minutes on a high heat. You want to cook the tofu in the sauce until it starts to caramelize on the edges. Be careful not to let it burn.
- Once the tofu is nicely cooked add the noodles, sliced spring onions and the sautéed garlic and chillis back to the work. Continue to cook for another 1-2 minutes ensuring to mix everything together nicely and get the noodles coated in all the sauce.
- Serve into bowls and sprinkle on over the fresh coriander and place a wedge of fresh lime on the side. Enjoy!
Tip: If you want to add more veggies to this dish you can steam them off separately and add them at stage 6. Some great veggies to add would be sliced mushrooms, carrots cut into thin sticks, sliced capsicum, broccoli or bok choy.