Adapted from this. Not a vegan original recipe Pad Thai Recipe
What you need:
- Frozen stirfry veggies (1 bag)
- 1 extra firm tofu block
- Some kind of flat or spaghetti like noodles (12 ounces)
I used 5 noodle stacks of the gluten free millet and brown rice noodles. And 2 tofu blocks. But i think one was plenty.
Boil the noodles according to package. Grill or bake the tofu.
For baked tofu, press and cube. Lay on parchment at 425° for 25 minutes until browned.
For grilled you can make up a marinade of tamari and sesame oil (omit if oil free). Baste on tofu steaks and grill.
FOR THE SAUCE:
- 1 cup water
- 1/2 cup low sodium tamari
- 3 tbs maple syrup or date paste
- 1/2 cup natural style peanut butter
- 1/4 cup rice vinegar
- 3 Tbs Siracha
- 1 Tbs ground ginger
- 1 Tbs garlic powder
Whisk all ingredients in a bowl. Start with the nut butter and smash with a fork.
Stir fry the veggies in tamari and sesame oil or just in a dry pan.
Add the cooked noodles and sauce. And the baked tofu. Top with crushed cashews or peanuts, sesame seeds, more Siracha. Sea salt and lime wedge.