Vegan Tofu Pad Thai
Ingredients
- 2 tablespoons oil
- 150 grams rice noodles
- 130 grams bean sprouts
- 2 scallions, segmented
- 2 tablespoons brown sugar (or cane sugar)
- 1 shallot, finely minced
- 3 cloves garlic, finely minced
- 2 dried red chili peppers, deseeded & thinly sliced
- 100 grams fried tofu, cubed
- 2 tablespoons crushed roasted peanuts
Sauce
- 1 tablespoon light soy sauce (low sodium)
- 1 tablespoon dark soy sauce (low sodium)
- 2 tablespoons tamarind paste
- 1 tablespoon light brown miso
- 2 tablespoons sriracha
- 1 teaspoon doubanjiang, or spicy broad bean paste
- 2 tablespoons water
Preparation
Soak the rice noodles in hot water for 4-5 minutes, or until the noodles are softened (but not completely cooked). Drain and set aside.
Make the sauce by mixing the miso with water to loosen the paste. Then add all the other sauce ingredients. Mix well and set aside.
Heat up peanut oil (or vegetable oil) in a non-stick pan on medium-high heat. Fry the garlic, shallots, and dried chili peppers until aromatic, about 2 minutes.
Add the brown sugar (or cane sugar) along with the fried tofu cubes, and cook until the sugar caramelizes, around 1-2 minutes.
Add the prepared sauce to the pan, followed by the rice noodles. Stir well to combine and prevent the noodles from sticking together.
Cook the noodles to your desired doneness. Remove the pan from heat and add the bean sprouts and scallion segments. Toss to heat the vegetables through using the residual heat.
Top the Pad Thai with crushed peanuts and serve warm.