Asian, Dinner

Easy Vegan Pad Thai 

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    Serves: 4. Cooking Time: about 30-45 minutes or less. 

    INGREDIENTS: 

    Stirfry

    • Frozen Stirfry Veggies (1 bag)
    • 1 block Extra Firm Tofu (drained & pressed)
    • 12 ounce Noodles (flat or spaghetti) *I use 5 dried Asian noodle stacks of the gluten free millet and brown rice ramen in the pic. 
    • Sesame Seeds (optional)
    • Raw Cashews or Peanuts (optional)
    • Lime (optional)

    Sauce

    • 1 cup Water 
    • 1/2 cup low sodium Tamari/Soy Sauce
    • 3 Tbs Maple Syrup or Date Paste
    • 1/2 cup natural style Peanut Butter
    • 1/4 cup Rice Vinegar
    • Sesame Oil (optional)
    • 3 Tbs Siracha
    • 1 Tbs ground Ginger
    • 1 Tbs Garlic Powder

      DIRECTIONS:

      1. Noodles: Boil the noodles according to package. Drain and rinse with cold water. 
      2. Tofu: Grill or bake the tofu. For baked tofu, drain, 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. 
      3. Sauce: In a large bowl, combine all the sauce ingredients. Start with the nut butter and smash with a fork. Then whisk in the rest. 
      4. Stir fry: In a deep wide pan or wok, stir fry the veggies in tamari and sesame oil or just in a dry pan. 
      5. Add the cooked noodles and sauce. And the baked tofu. Stir & heat through. 
      6. Top with crushed cashews or peanuts, sesame seeds, and more Siracha. Season with sea salt to taste and a lime wedge. Enjoy! 

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