Vegan Pad Thai with Tofu and Sprouts
Ingredients
- 200 g dried Pad Thai rice sticks
- 7 oz firm tofu
- 8 oz mung bean sprouts
- 3 shallots, finely chopped
- finely chopped garlic cloves
- 3 tablespoons preserved dried radish
- chili flakes (optional)
- a handful of Chinese chives or green onions, cut into 3-inch lengths
- dry roasted peanuts
- oil for cooking
Pad thai sauce
- 1/2 cup hot water or vegetable broth
- 2 tablespoons coconut or palm sugar
- 6 tablespoons tamarind juice
- 3 tablespoons vegan 'fish' sauce
- 1 tablespoon soy sauce
Preparation
Soak the rice sticks in cold water until pliable.
Mix the Pad Thai sauce ingredients together and set aside.
Pan-fry the tofu cubes until golden brown.
Heat oil in a wok or large skillet over medium-high heat.
Sauté the chopped shallots and garlic until fragrant.
Add the preserved dried radish and optional chili flakes, stirring briefly.
Add the drained rice sticks and pour over the sauce, tossing to combine.
Stir in the mung bean sprouts and Chinese chives or green onions, cooking until slightly softened.
Serve topped with reserved mung bean sprouts and dry roasted peanuts.
Notes
Reserve some mung bean sprouts for serving as garnish.
Adjust the vegan 'fish' sauce to taste if using store-bought.
See external notes for details on preserved dried radish preparation.
