Pad Thai with Crispy Tofu
Ingredients
-
1
package
extra firm organic, non-GMO tofu
-
1
medium
red bell pepper, sliced into thin pieces
-
1
cup
shredded carrots
-
1
bunch
scallions, chopped
-
1
medium
onion, sliced thin
-
½
cup
coconut aminos
-
2
tbsp
maple syrup
-
3
tbsp
sesame oil
-
3
cloves
garlic, mashed
-
1
tsp
salt
-
1
tsp
black pepper
-
4
tbsp
cooking oil of choice (e.g., avocado or coconut oil)
-
1
package
rice noodles
Instructions
- Cut the tofu into small squares and press out moisture with a paper towel.
- Heat 2 tablespoons of cooking oil in a large non-stick skillet over medium heat.
- Add the tofu to the skillet and cook for 4-5 minutes on one side, then flip and cook for another 4-5 minutes.
- While the tofu cooks, chop the vegetables and mash the garlic.
- Once the tofu is cooked, remove it from the skillet and set aside.
- Boil water and prepare the rice noodles according to package instructions.
- In the same skillet, add the remaining cooking oil and the chopped vegetables, garlic, salt, and pepper. Cook for 5-7 minutes.
- Add the cooked noodles to the skillet along with coconut aminos, maple syrup, and sesame oil, mixing everything together.
- Return the crispy tofu to the skillet, mix gently, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
25g
Total protein
15g
Sodium
600mg
Cholesterol
0mg
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