One of my favorite noodles dishes made vegan and oh so much healthier than take-out! This recipe is super-easy and is adapted from the cookbook “Big Vegan” by Robin Asbell.
Tofu Pad Thai with Rice Noodles
4 ounces Rice noodles
¼ cup Vegetable broth
¼ cup Lime Juice (or less, to taste)
¼ cup Tamari
2 tablespoons Sugar
2 teaspoons Cornstarch
1 ½ teaspoons Canola oil
7 ounces Firm tofu, drained and pressed
1/4 teaspoon Red pepper flakes
1 ½ teaspoons Ginger, fresh, minced or grated
1 cloves Minced garlic
1 ½ Scallions, Cut in 1 inch pieces
3 ounces Bean sprouts
2 tablespoons Roasted peanuts, chopped
2 tablespoons 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, soak the noodles in the boiling water for 5-7 minutes, or until al dente. Drain them. Stir and add the stock mixture to the pan with tofu.
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.
Servings/Yield: 2 servings
I think Pad Thai is one of my favorite dishes, and this meatless version looks perfect! Thanks!
Thanks, Dorothy! This one is a real crowd pleaser! I hope you try it. Take it easy on the lime juice, I would say–unless you like a more sour influence in the dish.
This looks delicious – thank you! Any good substitutes for Tamari if we don’t have it easily available?
You can sub soy sauce or liquid aminos for tamari here. I would start with a bit less and add more to taste, same with the lime juice. Thanks for stopping by!
Great, thank you!
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