Vegetarian Tofu Pad Thai
Enjoy this delicious gluten free pad thai that you can make from home. Spicy tamarind sauce coating rice noodles with tofu, carrots, mushrooms and topped with crushed peanuts, cilantro, green onions, and fresh lime juice.
Equipment
- Wok
Ingredients
- 10 Oz Rice Noodles
- 2 Tbsp Avocado oil
- 2 Eggs lightly beaten or Just Egg if Vegan
- 1 Box Tofu Pressed and cut into cubes
- 2 Carrots Peeled and shredded
- 2 Garlic Cloves Minced
- 1 Cup Shiitake mushrooms Sliced
- 4 Green Onions White and green parts separated and thinly sliced
- 2 cup Roasted Salted Peanuts crushed
- 1/4 cup fresh cilantro leaves Chopped
- 1 Lime Sliced for garnish
Sauce
- 1 Tsp Tamarind paste
- 2 Tbsp Hoisin Sauce Gluten Free
- 1 Tbsp Maple Syrup
- 1/4 Cup Vegetable Stock
- 1 Tbsp Mirin
- 3 Tbsp. Coconut Aminos
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Sriracha or Sambal
Instructions
- Cook rice noodles according to package instructions; drain.
- In a small bowl, whisk together ingredients for sauce. When tasting it should start with a sweet taste, followed by sour and ends in heat.
- In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat the pan.
- Press tofu. Cut into chunks and brown on both sides in pan. Set aside.
- Add 2 tbsp oil.
- Sauté carrots, garlic, mushrooms and green onion whites to skillet and cook until softened.
- Add in Egg Mix and scramble.
- Add back in tofu and noodles.
- Add in sauce and gently toss to combine.
- Top with peanuts, cilantro, and scallion greens. Serve with lime wedges.