Easy Veggie Pad Thai
Reprinted fromThe PlantPure Kitchen (BenBella Books, 2017)
What You'll Need
6 ounces extra-firm tofu, cut into 1-inch cubes
6-8 ounces brown rice noodles
1 medium carrot, peeled and julienned
1 red bell pepper, seeded and sliced
½ red onion, sliced
3 cups chopped broccoli florets
1 cup shredded cabbage
2 cups chopped spinach
1 cup fresh mung bean sprouts
4-6 green onions, chopped
3-5 garlic cloves, minced
2 garlic cloves, peeled
1 tsp grated fresh ginger
¼ cup water
3 Tbsp low-sodium tamari
2 Tbsp pure maple syrup
1 Tbsp rice vinegar
1 Tbsp tahini
1 Tbsp lime juice
1 tsp tamarind paste
1 tsp sriracha
2 tsp cornstarch
½ cup chopped peanuts
½ cup chopped fresh cilantro
1 lime, cut into wedges (optional)
How to Make It
1 Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2 Combine all the sauce ingredients in a blender and blend until smooth and creamy.
3 Arrange tofu in a single layer on the prepared baking sheet. Brush the tofu thoroughly with the sauce (reserve the remaining sauce for the vegetables). Bake until golden, 15 to 20 minutes.
4 While the tofu is baking, cook the rice noodles according to the package instructions. Drain and set aside.
5 In a skillet over medium-high heat, sauté the carrot, bell pepper, red onion, broccoli, cabbage, spinach, sprouts, green onions, and garlic in a small amount of water until the broccoli is bright and tender, about 5 to 8 minutes. Add the reserved sauce and continue cooking until the sauce thickens, about 3 minutes.
6 In a large serving bowl, toss the noodles, tofu, and vegetables together. Garnish with the peanuts and cilantro and serve with the lime wedges, if desired.
Don't hesitate to try different veggies in this dish. I like the variety and color of the ones I use here, but you can choose your own favorites.
Tamarind paste (a sticky, sour fruit paste) can be found in the Asian section of most large supermarkets, but if you can't find it, you can substitute with 1 pitted date.
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