Vegan Pad Thai
Ingredients
- 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 ?for the sauce
- 2 tbsp okami bio super antiox mix
- 3 tbsp soy sauce or tamari
- 3 tbsp water
- 1/2 tbsp apple cider vinegar
- 1 tbsp maple syrup ??for serving
- 1 tbsp roasted peanuts, chopped
Preparation
First of all, place the tofu on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place 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 of 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 we will 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
Then, 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
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