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–+ servings

Vegan Tofu and Vegetable Pad Thai

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Total Time 30 minutes
Servings 4 servings

Ingredients
  

Sauce

  • 6 Tablespoons Low Sodium Soy Sauce
  • 3 Tablespoons Rice Vinegar
  • 4 ½ Tablespoons Brown Sugar (use more or less to taste)
  • 3 Tablespoons Fresh Lime Juice
  • 1 ½ Tablespoon Sriracha hot sauce (use more or less to taste)
  • 6 Tablespoons Low Sodium Vegetable Broth

Vegetables

  • 1+ cup Julienned carrots (usually about 3-4 small carrots)
  • 1 + cup Broccoli florets
  • ½ cup Edamame
  • 1 Red Pepper, cut into strips

Main Ingredients

  • 8 ounce brown rice noodles
  • 1-2 Tablespoons Oil (I use Olive Oil)
  • 16 ounce block extra-firm tofu, pressed and cut into ½ inch cubes

Serving Ingredients

  • 1-2 limes, cut into wedges
  • ½ Cup Chopped Peanuts (Optional)

Instructions
 

Prep ingredients before you begin:

  • Press the tofu for about 15 minutes.
  • While the tofu is draining, slice the carrots and cut the broccoli into bit size pieces.
  • Once the tofu is drained & pressed, slice it into ½ inch cubes.
  • Make the sauce: stir all of the sauce ingredients together in a small bowl; set aside.

Cook the noodles:

  • Bring a large pots of water to boil for the noodles. Add the noodles and cook according to the package directions (about 4-5 minutes). Drain, rinse, and set aside.

Fry the tofu:

  • In a large skillet, heat the oil over medium heat. Add the tofu, and fry it until all sides are golden brown.
  • Once the tofu is browned, add the sauce, carrots, edamame, broccoli, and noodles to the pan. Stir over medium heat until everything is hot.

Serve:

  • Spoon into bowls.
  • Serve immediately, sprinkling peanuts on top, and serve with lime wedges on the side. Squeeze lime juice, to taste, before eating.

Notes

Notes: 
  •  To save time, I usually boil my noodles while I am frying my tofu.  The noodles are usually ready and drained by the time the tofu is browned.
  • Other vegetables can be added according to your tastes- mung bean sprouts, green onions, etc.
  • Ramen noodles can also be substituted for the brown rice noodles. 
  • Maple Syrup could be substituted for the brown sugar, if you prefer.   
  • The recipe is written for a fairly spicy dish.  If you like your Pad Thai mild, cut the Sriracha sauce down to 1 teaspoon.  
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