Pad Thai with Tofu and Bean Sprouts
Ingredients
- 4 servings Pad Thai rice stick (250g, size L)
- 7oz firm tofu
- 8oz mung bean sprouts
- 3 shallots
- 3 cloves garlic
- 2 tablespoons preserved dried radish (optional)
- a pinch of chili flakes (optional)
- a handful of green onions cut into 3-inch lengths
- a handful of crushed roasted peanuts
- oil for cooking
Pad thai sauce
- 3 tablespoons tamarind juice (from 1 ping pong ball size tamarind pulp + 1/4 cup water)
- 3 tablespoons vegan fish sauce
- 1-2 tablespoons coconut or palm sugar
- 1 tablespoon tamari or soy sauce (optional)
- 1 teaspoon lime juice
- 1 teaspoon rice vinegar
- 1/4 cup vegetable broth
Preparation
Soak rice stick in room temperature water until soft. Drain and set aside until ready to use.
Mix Pad Thai sauce ingredients until well combined and store in a jar until ready to use. You may warm up the broth to melt the sugar.
In a heated non-stick pan with 1 tablespoon oil, sauté shallots until translucent. Add preserved radish and continue to cook for another 1-2 mins over medium heat. Then, add garlic and sauté until fragrant.
Add tofu, noodles and use a pair of tongs to spread out the noodles, cook for about a min. Add Pad Thai sauce while stirring and tossing continuously (add sauce slowly and taste test as you go). Noodles will start to soften.
Add mung bean sprouts, peanuts, chili flakes and green onions. Toss noodles with the mixture until well combined.
Serve warm with lime juice, more peanuts, fresh mung bean sprouts and chili flakes.
