Description
A delightful vegan Tofu Pad Thai that combines the exotic flavors of tamarind with crispy toasted peanuts and tender tofu, creating a satisfying meal that’s both healthy and delicious.
Ingredients
Scale
- 3 tbsp low-sodium soy sauce
- 2 tbsp tamarind paste (or lime juice)
- 1 tbsp brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp chili sauce (optional)
- 200 g flat rice noodles
- 2 tbsp vegetable oil
- 300 g firm tofu, cubed
- 2 cloves garlic, minced
- 100 g grated carrots
- 100 g bean sprouts
- 2 green onions, sliced
- 50 g roasted peanuts, chopped
- 1 lime wedge (for serving)
Instructions
- Soak the rice noodles in warm water for 20-30 minutes until soft but firm.
- Chop the onions and garlic finely. Cut the tofu into even cubes for even browning.
- Heat oil in a wok or large pan over medium heat. Add tofu and fry until golden brown, then set aside.
- Add garlic and grated carrots to the same pan and sauté for 2 minutes until fragrant.
- Mix together soy sauce, tamarind paste, brown sugar, rice vinegar, and chili sauce in a bowl until sugar dissolves.
- Combine softened noodles and tofu back into the pan with the carrot mixture. Stir-fry for 3-5 minutes until heated through.
- Stir in bean sprouts and green onions, heating for 1 more minute.
- Serve in bowls garnished with remaining green onions and chopped peanuts, with a lime wedge on the side.
Notes
You can prepare the sauce ahead of time and store it in the fridge. For added protein, consider incorporating edamame or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg