Vegan Pad Thai Stir-Fry
Ingredients
- 150 g rice noodles
- 100 g extra firm tofu, drained
- 1 red bell pepper, sliced
- 50 g bok choy, sliced
- 1 carrot, finely sliced
- 2 scallions, chopped into large pieces
- 50 g bean sprouts
- sesame oil or vegetable oil
Sauce
- 2 tablespoons Okami Bio Super Antiox Mix
- 1/2 garlic clove, grated
- 1/4 teaspoon grated ginger
- 3 tablespoons soy sauce or tamari
- 3 tablespoons water
- 1/2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
Preparation
Prepare the sauce by mixing all sauce ingredients together in a bowl and set aside
Cook the rice noodles according to package instructions, then drain and set aside
Heat oil in a large skillet or wok over medium-high heat
Add tofu and stir-fry until golden brown on all sides
Add vegetables (bell pepper, bok choy, carrot, scallions) and stir-fry until slightly softened
Add the cooked noodles and sauce to the pan, toss everything together until well combined and heated through
Stir in bean sprouts and cook for an additional minute
Serve immediately
