Pad Thai Tofu

Name: Pad Thai Tofu
Cuisine: Thai
Ingredients: Lime wedges, for serving; ¼ cup chopped unsalted roasted peanuts; ½ cup fresh cilantro or Thai basil leaves; ½ cup fresh cilantro or Thai basil leaves; ½ cup fresh bean sprouts; 1 large tomato, cut into eight wedges; 4 garlic cloves, minced; 4 scallions, thinly sliced on the diagonal; 1 small red bell pepper, seeded and cut into thin strips; 1 carrot, peeled and cut into thin matchsticks; 1 red onion, thinly sliced; 12 to 14 ounces extra-firm tofu, well drained, blotted dry, and cut into ½-inch dice; 2 tablespoons vegetable oil; 2 tablespoons water; 1 tablespoon rice wine vinegar; 2 tablespoons tamarind paste; 1½ tablespoons natural sugar; 8 ounces rice noodles; 3 tablespoons wheat-free tamari

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

There’s really no substitute for sweet-tangy tamarind paste, but if you can’t obtain it, you can instead add a tablespoon or so of lime juice to the sauce and the dish will still turn out nicely. Instead of rice noodles, this dish can be made successfully using cooked fettuccine or linguine.

Ingredients

8 ounces rice noodles
3 tablespoons wheat-free tamari
1½

Asia
Thailand
Main course
Gluten-free
Vegan
South East Asia

Method

Soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
In a small bowl, combine the tamari, sugar, tamarind, vinegar, and water. Stir to mix the sauce well.
Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until golden brown, about 4 minutes. Transfer the tofu to a plate.
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