Tofu Pad Thai
Tofu Pad Thai
Ingredients
For the Sauce:
- 1/4 cup tamari 60ml
- 1/4 cup maple syrup 60ml
- 3 tbsp water
- 2 tbsp rice vinegar
- 2 tbsp peanut butter
- 1 tbsp siracha
For the Tofu:
- 7 oz firm tofu cubed, 200g
- 1 tbsp flour
- 1 tbsp coconut oil
For the Pad Thai:
- 8 oz thick rice noodles 225g
- 1 tbsp coconut oil
- 2 shallots chopped
- 2 large carrots sliced into ribbons or matchsticks
- 3 cloves garlic minced
- 2 handfuls bean sprouts
- 3 spring onions sliced (green part)
- 1/4 cup peanuts chopped, to serve, 30g
- 1 lime cut into wedges
Instructions
- Mix all the sauce ingredients in a bowl and set aside.
- In a large bowl, toss the tofu with flour and season with salt making sure all sides are coated and set aside.
- Cook the noodles according to instructions on the packaging.
- Heat the coconut oil in a wok or large skillet over medium-high heat. Add the prepared tofu cubes and cook for 1-2 minutes until brown. Remove from heat and set aside.
- Now add the shallots, carrots, and garlic to the wok. Stir fry for 1-2 minutes until softened, add in the earlier prepared sauce and noodles, and cook for 1 minute.
- Next, add in the tofu and bean sprouts, and gently mix until well combined. Remove from heat and top with the green part of the spring onions. Serve with peanuts and lime wedges.
Notes
PRESSING TOFU: Wrap a block of tofu in a few paper towels and place it on a plate. Place a cast-iron skillet on top (or something heavy) and let it drain for about 15 minutes or more. Pat dry to remove excess moisture on the surface.
Nutrition
Calories: 597kcalCarbohydrates: 88gProtein: 15gFat: 23gSaturated Fat: 9gSodium: 265mgPotassium: 575mgFiber: 7gSugar: 25gVitamin A: 5275IUVitamin C: 20mgCalcium: 171mgIron: 3mg
Tried this recipe?Mention @NourishingKnowledge or tag #nourishingknowledge!