Vegan Pad Thai with Tofu
You won't miss the scrambled eggs and fish sauce in this vegan version of the Thai favorite because the flavorful sauce hits just the right balance of sweet, spicy and umami.
- 6ounces dried wide rice noodles
- 2tablespoons peanut oil, divided
- 114-ounce package extra-firm tofu, patted dry and cut into 1/2-inch pieces
- 3cloves garlic, minced
- 17-ounce package mung bean sprouts (about 2 cups)
- 1bunch scallions, sliced, 1/4 cup reserved for garnish
- 1/4cup rice vinegar
- 3tablespoons reduced-sodium soy sauce
- 2tablespoons brown sugar
- 1/2teaspoon crushed red pepper
- 1/2teaspoon nutritional yeast
- 1/4cup chopped unsalted dry-roasted peanuts
- Lime wedges
- Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and refresh under cold running water to stop further cooking and prevent sticking.
- Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add tofu and cook, stirring, until browned on all sides, 5 to 7 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, 15 seconds. Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu. Toss until heated through and the sauce is absorbed, 1 to 2 minutes. Sprinkle with peanuts and the reserved 1/4 cup scallions. Serve with lime wedges.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||7g|