Dinner

Easy Vegan Pad Thai 

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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. 

You’ll Need…

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. 

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