Tofu Pad Thai

Who doesn’t love Pad Thai? So of course a veegetarian recipe for Tofu Pad Thai was a must. If you haven’t made pad thai before, don’t be intimidated–it’s actually really easy to throw this dish together. Be creative and throw in whatever veggies you have on hand, the more veggies in this dish the merrier!

This recipe was inspired by Colleen Patrick-Goudreau’s recipe in The Vegan Table.

Here’s what you need:

• 8 ounces rice noodles
• 2 teaspoons canola oil
• 1 package (16oz) extra firm tofu, pressed and cubed
• Spike seasoning to taste
• Salt and pepper to taste
• ¼ cup creamy or crunchy natural peanut butter
• 1/8 cup Sucanat
• ^{1/3 cup tamari soy sauce}
• 2 or 3 garlic cloves, minced
• 2 cups chopped broccoli steamed
• 1 bunch green onions, chopped (including green parts)
• 1 cup bean sprouts
• Sliced lemons for garnish
• Chopped cilantro for garnish

1. Cook the rice noodles according to package instructions, drain and immediately return them to the pot, secured with a tight lid.
2. Heat oil in a pan and sauté tofu until golden brown. Sprinkle with salt and pepper and Spike while it is cooking.
3. In a bowl, mix together peanut butter, Sucanat, tamari, and lime juice. Set aside.
4. In a separate large-size sauté pan, heat oil or a little water or stock and add garlic and broccoli, stir-fry for 5 to 10 minutes, until broccoli turns bright green. Add green onions and sauté for a few more minutes.
5. To that pan, add the cooked rice noodles, tofu, peanut butter mixture and bean sprouts. Combine well, and cook just until all the ingredients are heated through. Garnish with sliced lemons and cilantro, if using. Enjoy immediately.

Did you try this recipe? Share how you liked it below…

0 Responses to “Tofu Pad Thai”

1. Betsy Shilling says:

   December 2, 2009 at 8:01 pm

   So yummy, Di! I had no idea I could make such tasty Thai food. Thanks for the recipe!!

   Reply