Vegan Pad Thai

Servings: 4 · Prep: 20 min · Cook: 15 min · Total: 35 min

Ingredients

• 8 oz pad Thai rice noodles
• 12 oz extra-firm tofu
• 2 tablespoons neutral cooking oil
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons pure maple syrup
• 1 tablespoon rice vinegar
• 3 tablespoons lime juice
• 1 tablespoon garlic
• 1 1/2 cups carrots
• 2 cups bean sprouts
• 1/3 cup unsalted roasted peanuts
• 1/4 cup fresh cilantro

Equipment

Whisk; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Large skillet; Tongs; Small mixing bowl; Large heatproof bowl; whisk; measuring cups; measuring spoons; knife; cutting board; large skillet; tongs; small mixing bowl; large heatproof bowl

Steps

1. Prep ingredients. Press and cube the tofu, julienne the carrots, rinse and drain the bean sprouts, chop the roasted peanuts and cilantro, and measure the sauce ingredients.
   • 12 ounces tofu — pressed and cubed
   • 1 1/2 cups carrot — julienned
   • 2 cups bean sprouts — rinsed and drained
   • 1/3 cup peanuts — chopped
   • 1/4 cup cilantro — chopped
   • 3 tablespoons soy sauce
   • 2 tablespoons maple syrup
   • 1 tablespoon rice vinegar
   • 3 tablespoons lime juice
   • 1 tablespoon garlic — minced

   Keep fingers clear of the knife blade while cubing tofu, julienning carrots, and chopping garnishes.

2. Soak noodles. Place the pad Thai rice noodles in a large heatproof bowl, cover with very hot water, and soak until pliable but slightly firm, 6 to 8 minutes. Drain and rinse briefly with cool water.
   • 8 ounces rice noodles

   Use caution when pouring very hot water into and out of the heatproof bowl.

3. Make sauce. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, lime juice, and minced garlic until smooth and combined, then set the vegan sauce near the stove.
   • 3 tablespoons soy sauce
   • 2 tablespoons maple syrup
   • 1 tablespoon rice vinegar
   • 3 tablespoons lime juice
   • 1 tablespoon garlic — minced
4. Cook tofu. Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook until golden on several sides and lightly crisp, 6 to 8 minutes.
   • 2 tablespoons cooking oil
   • 12 ounces tofu — pressed and cubed

   Keep tofu as dry as possible before frying to reduce hot oil splatter.

5. Stir-fry noodles. Add the carrots and stir-fry until bright and just tender, about 2 minutes. Add the drained noodles and sauce, then toss until the noodles are coated and the sauce is mostly absorbed, 2 to 3 minutes.
   • 1 1/2 cups carrot — julienned

   Use tongs carefully when tossing noodles in the hot skillet.

6. Add sprouts and peanuts. Fold in the bean sprouts and half of the roasted peanuts, then cook until the sprouts are warm but still crunchy, about 1 minute.
   • 2 cups bean sprouts — rinsed and drained
   • 2 tablespoons + 2 teaspoons peanuts — chopped
7. Garnish and serve. Remove from heat, then sprinkle with cilantro and the remaining roasted peanuts. Serve immediately.
   • 1/4 cup cilantro — chopped
   • 2 tablespoons + 2 teaspoons peanuts — chopped

https://plumtally.com/recipes/vegan-pad-thai-riqywb1jxrjg