Plant-Based Pad Thai
Servings: 0
Ingredients
Crispy Tofu
- 1 15-oz package tofu firm or extra firm
- 2 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon powdered ginger
- 2 tablespoons corn starch
Pad Thai
- 8 oz rice noodles
- 2 cups broccoli florets
- 1 carrot sliced thin
- 1 red bell pepper sliced thin
- 2 cloves garlic chopped
- 1 inch ginger grated
- 3 green onions sliced
- 1 jalapeno pepper chopped fine
Sauce
- 4 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1 tablespoon siracha or chili paste
- 1 tablespoon maple syrup
Toppings
- 1/2 cup cilantro, chopped
- 1/2 cup peanuts, chopped
- lime wedges
Instructions
Crispy Tofu
- Preheat the over to 375.
- Cut the tofu into 3/4-inch cubes and put the cubes into a zip-lock plastic bag.
- Whisk together the soy sauce, ginger, and garlic powder; add to the bag with the tofu and mix well.
- Add the corn starch and mix thoroughly.
- Line a baking sheet with parchment paper and place the cubes on it. Bake 20 minutes, tossing half-way.
Pad Thai
- Cook the noodles as instructed on the package.
- Sauté the garlic, green onions, ginger, and pepper for 2-3 minutes. Add a little water if they start to stick.
- Add the broccoli, carrots, bell pepper. Cook 7-8 minutes, stirring a few times.
Sauce
- Whisk all sauce ingredients together in a bowl.
- Add the noodles and sauce to the vegetables. Cook two minutes until heated through, then add the crispy tofu.
- Sprinkle with chopped peanuts and chopped cilantro. Serve with a lime wedge.
Notes
I couldn’t find any bean sprouts at the grocery store, but they can be added to the vegetables if you have them. Or baby bok choi.
There may be more crispy tofu from this recipe than is necessary. It keeps beautifully and is a great addition to salads.