Noodle-Free Pad Thai
Ingredients
Tofu (optional)
-
½
cup
extra-firm tofu
-
1
Tbsp
coconut aminos
-
1
tsp
chili garlic sauce
-
¼
tsp
ground turmeric
Sauce
-
2½
Tbsp
nut butter
-
3
Tbsp
lime juice
-
3½
Tbsp
coconut aminos
-
½
tsp
red pepper flake
-
1½
Tbsp
maple syrup
Veggies
-
1
Tbsp
sesame oil
-
1
medium
serrano pepper
-
1
small bundle
green onions
-
1½
cups
thinly sliced red cabbage
-
1
medium
red bell pepper
-
2
Tbsp
coconut aminos
-
4-5
large
carrots
-
6
leaves
collard greens
-
½
tsp
freshly grated ginger
-
½
tsp
freshly grated turmeric
For Serving (optional)
-
to taste
fresh cilantro
-
to taste
crushed peanuts
-
to taste
red pepper flake
Instructions
- Prepare the tofu by mixing it with coconut aminos, chili garlic sauce, and turmeric, then set aside.
- Combine all sauce ingredients in a bowl and whisk together, adjusting flavors to taste.
- Heat a skillet over medium heat and add sesame oil, followed by serrano pepper, green onions, cabbage, and bell pepper. Cook for 3 minutes.
- Add the tofu to the skillet and sauté until slightly browned, about 3-5 minutes.
- Introduce the carrots and collard greens, along with half of the coconut aminos, and stir for 2 minutes.
- Pour in the Pad Thai sauce and add ginger and turmeric if using. Stir until warmed through and collards are slightly wilted.
- Adjust flavors as needed and serve with optional garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
268
Total fat
15.1g
Total carbohydrates
26.8g
Total protein
9g
Sodium
526mg
Cholesterol
0mg
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