This is a quick and easy recipe for a Thai restaurant favorite. I like to make this dish at home, because I can choose the ingredients. I think it tastes even better than traditionally prepared. Most Thai restaurants season with fish sauce– a real bummer for vegans.
I also like to press and freeze my tofu, then thaw it completely before using in dishes where I want more texture. This method also helps tofu absorb marinade more readily. I just wrap it airtight, freeze overnight, then when thawed, I squeeze it out one more time, and use as desired.
Tofu Pad Thai
from “Big Vegan” by Robin Asnell
- ¼ cup Vegetable broth
- 2 tbsp. Lime Juice (or more, to taste)
- ¼ cup Tamari
- 2 tbsp. Sugar
- 2 tsp. Cornstarch
- 2 tbsp. Canola oil
- 12 ounces Firm tofu, drained and pressed
- 1 tsp. Red pepper flakes
- 1 tbsp. Ginger, fresh, minced, peeled
- 2 cloves Minced garlic
- 8 ounces Rice noodles, banh pho
- 4 Scallions, Cut in 1 inch pieces
- 4 ounces Bean sprouts
- ½ cup Roasted peanuts, chopped
- ½ cup Cilantro
1.Bring a large pot of water to a boil. In a cup, mix together the stock, lime juice, tamari, sugar and cornstarch.
2.Heat the oil over high heat, and crumble the tofu into the pan. Add the pepper flakes and fry until the tofu is browned, stirring constantly. Add the ginger and garlic and stir for 1 minute.
3.Meanwhile, cook the noodles in the boiling water for 5 minutes, or until al dente. Drain them. Stir and add the stock mixture to the pan with tofu. Taste for seasoning, adding more lime juice if desired. If too strong, add more stock or a bit a of water. If too sour add a bit more sweetener. Balance the flavors to your taste.
4.Stir and quickly add the noodles, scallions and sprouts. Stir-fry gently until the liquids are thickened and the noodles are coated, 1 to 2 minutes. Serve immediately, topped with the peanuts and cilantro.