You know you’ve made a good dish when you just want to shout it from the mountain tops…victory! Inspired by the Rainbow Nori Wraps, I wanted to keep the colorful veggie party going. So, this Vegetable Pad Thai with Seared Tofu seemed like an obvious choice. Boy was I right! It’s the perfect blend of spicy and sweet, and it’s filled with generous amounts of antioxidant-rich veggies and protein-rich tofu.

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VEGETABLE PAD THAI WITH SEARED TOFU

Adapted from Thug Kitchen’s Pad Thai with Fried Tofu

dairy free, gluten free

Sauce: 

  • 1/4 cup fresh lime juice
  • 2 Tbsp tamari
  • 3 Tbsp water
  • 1 clove minced garlic
  • 1-2 Tbsp maple syrup, agave, coconut sugar
  • 3 Tbsp tomato paste
  • 3 Tbsp rice vinegar
  • 1 tsp red pepper flakes
  • 1-2 tsp Sriracha

Noodles and Tofu:

  • 1 (14 oz) block super-firm tofu (Wildwood brand is a personal fave)
  • pinch of pink Himalayan salt
  • 14 oz brown rice noodles (Star Anise Foods is great)
  • 1/2 cup diced shallots or sweet onion
  • 2 cups brocoli florets
  • 1/2 bell pepper thinly sliced
  • 2 carrots thinly sliced (matchstick style)
  • 3 cloves minced garlic
  • 1 cup sliced green onion
  • 1/4 cup cilantro
  • 2 tsp avocado or olive oil

Toppings:

  • 2 cups red cabbage, thinly sliced
  • 1 cup bean sprouts
  • dry roasted unsalted peanuts, crumbled
  • lime wedges

Directions:

  • Whisk together all sauce ingredients and set aside.
  • Boil water and cook noodles according to the package directions. Rinse with cold water and set aside
  • Remove tofu from package, press between hands to draw out moisture. Cut into small, even-sized cubes.
  • Sprinkle tofu with a pinch of salt and add tofu (in a single layer) to a large pan over medium heat.
  • Cook until underside of tofu is golden brown and easily releases from the pan (it may stick unless you’re using a nonstick skillet). Continue cooking until all sides are evenly browned and crisp.
  • Once cooked, set aside.
  • With the pan still hot, add shallots/onions and cook over medium heat until edges are browned.
  • Add broccoli and cook until it becomes tender and appears bright green (~ 2 min).
  • Add carrots and bell peppers, and cook for another 1-2 minutes.
  • Add minced garlic and cook for another minute, until aromatic.
  • Fold in noodles and 1/3 cup sauce mixture, stir to evenly coat all ingredients.
  • Fold in tofu, allow sauce to absorb.
  • Continue to add remaining sauce while gently stirring ingredients.
  • Remove from heat and stir in green onions and cilantro.
  • Top with cabbage, bean sprouts, peanuts, and garnish with lime wedges.
  • Dig in!

 

 

Have a lovely Saturday!

Coach Jentry