Tofu Pad Thai

Ingredients

• Rice Noodles, Pad Thai

  Annie Chun's

  4 oz or 112g

• Organic Extra Firm Tofu

  Nasoya

  16 oz or 453g

• Carrots

  Raw

  1 large or 72g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Mushrooms

  Portabella, raw

  2 cup diced or 172g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Limes

  Raw

  1 fruit or 67g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Peanuts

  All types, oil-roasted, with salt

  ⅛ cup, chopped or 18g

• Bean Sprouts

  La Choy

  ½ cup undrained or 106g

• Scramble, Plant-Based

  JUST Egg

  3 tbsp or 100g

• Brown sugar

  3 tbsp or 27g

• Organic Tamarind Concentrate

  Tamicon

  1 tbl spoon or 16g

• Soy Sauce, Lite

  Lite, La Choy

  2 tbsp or 28g

Directions

1. Prep veggies before you begin - julienne carrots, zucchini, and peppers. Chop mushrooms, green onions, cilantro, and crush the peanuts.
2. Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Remove from heat, and let them soak for 5 minutes. Drain and rinse with cold water. Set aside.
3. Make the sauce: Stir all the sauce ingredients (soy cauce through sriracha) together in a small bowl. Set aside.
4. Fry the tofu: In a large pan (you can even use the same pot you boiled the noodles in), heat the oil over medium-high heat. Add the tofu, and fry it until all sides are golden brown. Add veggies and cook until tender.
5. To the pan with the tofu, add the noodles, sauce, veggies, and half of the cilantro. Stir as it warms up.
6. Serve immediately, sprinkling peanuts and more cilantro on the top of each serving, with lime wedges and mung bean sprouts on the side. Squeeze lime juice to taste before eating. Yum!

Similar Foods

• Easy Pad Thai
• Paleo Pad Thai
• Lazy Pad Thai
• Easy Pad Thai Zoodles
• Tofu and Broccoli Pad See Ew
• Thai Coconut Soup with Tofu and Mushrooms