Easy Tofu Pad Thai
Ingredients
The sauce
-
1½
tsp
tamarind paste
-
⅓
cup
coconut aminos
-
3½
Tbsp
coconut sugar
-
1½
tsp
chili garlic sauce
-
1½
Tbsp
lime juice
-
1-2
tsp
Vegetarian Fish Sauce (optional)
The stir fry
-
1
Tbsp
sesame oil
-
1
cup
cubed extra firm tofu
-
2
pieces
Thai red chilies (optional)
-
2
cloves
garlic, minced
-
1
Tbsp
coconut aminos (or tamari)
-
1
cup
bean sprouts
-
1
cup
chopped green onions
-
⅓
cup
chopped roasted salted peanuts
The noodles
-
8
oz
Pad Thai rice noodles
For serving (optional)
-
as desired
lime wedges
-
as desired
bean sprouts
-
as desired
peanut sauce
-
as desired
shredded carrot
-
as desired
cilantro
-
as desired
Sriracha or Chili Garlic Sauce
Instructions
- Prepare the sauce by mixing tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce in a saucepan and simmering for 30 seconds.
- Prep the stir fry ingredients, including cubed tofu, chopped green onions, minced garlic, bean sprouts, and peanuts.
- Soak the Pad Thai noodles in boiling water according to package instructions, then drain and toss with sesame oil.
- Heat a skillet over medium heat, add oil and tofu, and sauté until browned on all sides.
- Add chilies, garlic, and coconut aminos to the skillet, then combine with the noodles, sauce, bean sprouts, green onions, and peanuts, cooking for a few minutes until heated through.
- Serve with optional garnishes like lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and Sriracha.
Nutrition Facts (estimated)
Servings
4
Calories
461
Total fat
15g
Total carbohydrates
69.4g
Total protein
16.6g
Sodium
525mg
Cholesterol
0mg
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