To Tofu & Vegetable Pad Thai (Vegan)

Hello hello hello. Today I have something scrumptious and savory to share with all of you. I absolutely love Thai food and while this in no light compares to the amazing food I ate while in Thailand, it passes the taste test to be a repeat in my kitchen…maybe yours too. This is the type of dish that makes you look forward to left overs.

There are a few steps to the recipe, but they are super easy and quick. Trust me on this, it was about a half hour worth of cooking time – including dodging two other flatmates in our one butt galley kitchen while they made their dinners too. The sauce has a bit of a kick to it, so if you are not keen on spice cut the chili sauce amount in half.

Tofu and Veg. Pad Thai (2)

Recipe: Adapted from Martha Stewart 
Serves 3-4

7 ounces dried wide, flat rice noodles (1/2 a box of the Thai Kitchen 14 oz. brand)
1/4 cup fresh lime juice, plus lime wedges for serving (3 limes) if you have on hand
3 tablespoons soy sauce
1 tablespoon chili sauce, such as Sriracha
1 tablespoon packed dark-brown sugar
1 package (14 ounces) firm tofu, drained, I used cubed which sped up the process but you could cube it yourself or cut it into thin slices
handful of baby carrots, chopped
2 garlic cloves, minced
8 scallions, thinly sliced
1 1/2 -2 cups frozen stir fry vegetables (adds to the speed process)
1/2 cup chopped bell pepper (I used orange)
Coarse salt
2 tablespoons roasted cashews, chopped
1/4 cup fresh cilantro leaves (if you have)

Soak noodles according to package instructions; drain. (Should be bring a medium pot of water to boil, remove from heat and soak the noodles for 8-10 minutes until they reach your desired consistency).
In a small bowl, whisk together the lime juice, soy sauce, chili sauce, and brown sugar and set aside.
In a medium nonstick skillet, heat 4 teaspoons olive oil. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. After you flip add some of the sauce that you prepared above. This will help give the tofu some flavor.
In a large nonstick skillet (a different one from above so you can multitask) –  Add carrots, garlic, pepper, stir fry vegetables and scallions to skillet and cook until softened/warm, 5 minutes.
Add the remaining lime-juice mixture and bring to a simmer.
Add noodles and cook, stirring frequently, 1 minute. Add the tofu and gently toss to combine. Season to taste with salt.
Plate by topping with cashews, cilantro and lime wedges if you have on hand

Tofu and Veg. Pad Thai


2 thoughts on “To Tofu & Vegetable Pad Thai (Vegan)

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