Authentic Vegan Pad Thai with Tofu
Ingredients
- 1 tbs of agave
- 1 tbs of soy sauce
- 1 tsp of rice vinegar
- 1 tsp of sesame oil
- 14oz of diced tofu
- 1/4 cup of date paste
- 5 tbs of agave syrup
- 3 tbs of liquid aminos
- 1 tsp of chili powder
- 1 tsp of rice vinegar
- 1 tbs of sesame oil
- 1 clove of minced garlic
- 1/3 cup of minced shallot
- 3/4 cup of matchstick carrots
- 8oz of pad thai noodles
- 1/8 cup of sliced green onions
- 1 cup of mung bean sprouts
- 1/4 cup of roasted peanuts
Preparation
Preheat oven to 400° F. Combine first four ingredients into a bowl and whisk well. Add tofu and let marinate for a few minutes.
Place tofu onto a greased baking sheet and bake for 40 minutes flipping halfway. Set aside when finished.
Combine all ingredients for Pad Thai sauce into a blender and blend until smooth and set aside.
In a large pot bring water to a boil and cook noodles according to package directions. Drain and set aside when finished.
In a large pan or wok add sesame oil, garlic, shallot, and tofu. Stir until fragrant and add carrot. Mix in noodles and pour in pad Thai sauce. Mix in remaining ingredients. Serve and enjoy.