Tofu Pad Thai

A vegetarian twist on the classic Pad Thai, featuring crispy tofu, rice noodles, and a tangy tamarind sauce.

Ingredients

• Sauce:
• Tamarind paste, 1 ½ tsp
• Coconut aminos, 1/3 cup
• Coconut sugar, 3 ½ tbsp
• Chili garlic sauce, 1 ½ tsp
• Lime juice, 1 ½ tbsp
• Fish sauce, 1-2 tsp
• Stir fry:
• Sesame oil, 1 tbsp
• Extra firm tofu, 1 cup, cubed
• Thai red chilies, 2, chopped
• Garlic, 2 cloves, minced
• Coconut aminos, 1 tbsp
• Bean sprouts, 1 cup
• Green onions, 1 cup, chopped
• Peanuts, 1/3 cup, chopped, roasted
• Noodles:
• Thai rice noodles, 8 ounces

Directions

1. Add fish sauce, lime juice, chili garlic sauce, coconut sugar, coconut aminos, and tamarind into the saucepan and place on medium flame. Cook for 30 seconds. Stir often. Turn off the flame. Keep it aside.
2. Add Thai rice noodles to the bowl and cover with boiled water. According to the instruction, stir and cook for about 5 to 6 minutes until al dente. Drain noodles and toss with sesame oil. Keep it aside.
3. Add oil into the skillet and place on medium flame. Add tofu and cook for 4 minutes.
4. Add peanuts, green onions, bean sprouts, noodles, and pad Thai sauce and cook on a medium-high flame for 2 to 3 minutes.
5. Garnish with lime wedges, shredded carrot, cilantro, and serve with peanut sauce.