Vegan Tofu Pad Thai
Ingredients
- 8 ounces flat rice noodles
- 3 tablespoons water or oil
- 3 cloves garlic, minced
- 1 shallot
- 1 inch chopped ginger
- 8 ounces extra firm tofu
- 1 tablespoon cornstarch
- 1 cup fresh bean sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 2 carrots, cut into matchsticks
- 1/2 cup dry roasted peanuts
- 2 limes
- 1/2 cup fresh cilantro, chopped
Pad thai sauce
- 1/3 to 1/2 cup low-sodium soy sauce
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha hot sauce, or more to taste
- 1 teaspoon miso paste or tamarind paste
- 1 tablespoon lime juice
- 1 teaspoon kelp powder
Garnish
- Chopped peanuts
- Green onions
- Limes
Preparation
Mix all the Pad Thai sauce ingredients in a bowl and set aside.
Cook the rice noodles according to package directions, then drain.
In a large skillet or wok, heat 3 tablespoons of water or oil over medium heat.
Add minced garlic, chopped shallot, and chopped ginger, and sauté for 1-2 minutes until fragrant.
Toss the tofu with cornstarch, then add to the skillet and cook until browned on all sides.
Add the red bell pepper, carrots, and bean sprouts, and stir-fry for 3-4 minutes until vegetables are slightly softened.
Add the cooked noodles and the Pad Thai sauce to the skillet, and toss everything together to combine.
Stir in chopped green onions, dry roasted peanuts, and fresh cilantro.
Serve immediately with lime wedges and additional garnish as desired.
