Easy Vegan Pad Thai Stir-Fry
Ingredients
- 150 g rice noodles
- 100 g extra-firm tofu, drained
- 1 red pepper, sliced
- 50 g chinese cabbage, sliced
- 1 carrot, finely sliced
- 2 spring onions, roughly chopped
- 50 g soy sprouts
- Sesame oil or vegetable oil
Sauce
- 2 Tbsp Okami Bio Super Antiox Mix
- 1/2 garlic clove, grated
- 1/4 tsp grated ginger
- 3 Tbsp soy sauce or tamari
- 3 Tbsp water
- 1/2 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
Serving
- 1 Tbsp roasted peanuts, chopped
- 1 lime
Preparation
Place the tofu on a rimmed baking sheet between layers of paper towels, sandwich with a second sheet, and place a cast iron skillet on top to weigh down for 10 minutes. After that, cut the tofu into cubes and set aside.
Cook the noodles according to the package instructions. Drain and set aside.
While the noodles are cooking, add a bit of sesame oil in a wok or saucepan. Add the tofu and stir-fry for 3-4 minutes, then remove from the pan and set aside.
Using the same wok, add a bit more oil along with red pepper, chinese cabbage and carrot. Sauté vegetables over medium heat until translucent, about 3-4 minutes. Next, add in the spring onions, soy sprouts and tofu. Sauté again until tender, about 2-3 minutes.
Now make the pad thai sauce. In a small bowl, mix all the ingredients together until no clumps remain. Then, pour this sauce into the saucepan and mix into the sauce. Let the vegetables and sauce simmer for a few minutes, until the sauce begins to thicken.
Add in the cooked noodles and mix well until everything is heated and coated in sauce, top with chopped peanuts and lime wedges on the side.
