VEGAN PAD THAI

 
VEGAN PAD THAI

Ingredients

15 oz firm tofu, drained and pressed

4 tbsp sesame oil (divided) 

12 oz Pad Thai rice noodles 

1 cup diced scallions

1 tbsp minced garlic (~2 cloves) cone #1

3 cups thinly sliced mushrooms cone #4

1/2 cup tamari or soy sauce, divided

2 tbsp creamy peanut butter

3/4 tsp ground coriander

1/2 tsp crushed red pepper flakes

1 tbsp coconut sugar (or brown sugar)

2 tsp sriracha

1/4 cup freshly squeezed lime juice, divided

1/3 cup finely chopped chives

1/4 cup chopped fresh cilantro

1/2 cup chopped peanuts

4 cups fresh spinach

Optional: 1/2 cup bean sprouts

For garnish: cilantro, scallions, thinly sliced radish, peanuts, red pepper flakes

Instructions

Drain tofu and wrap in a clean tea towel (or several paper towels). Set something heavy on top (like a cookbook or pan) and let sit for 20 minutes. Once the tofu is pressed, dice into small cubes.

Pre Heat skillet to medium and add 1 tbsp sesame oil. Add tofu and cook until slightly crispy on all sides, stirring often. Cook rice noodles according to package directions and drain as soon as they are al dente. Set aside.

Heat the remaining sesame oil in  11inch skillet. Add the scallions and garlic and sauté until tender and fragrant (about 5 minutes).

Add the mushrooms and sauté until they cook down and start to brown. This takes about 5 minutes.

Add 1/4 cup of the tamari, 2 tbsp of lime juice, coriander, red pepper flakes, coconut sugar, sriracha and peanut butter. Stir well to make sure there are no clumps of peanut butter. You can also whisk together all of those ingredients before adding into the pad thai.

Add in the cooked rice noodles, the remaining tamari and lime, chopped peanuts, cilantro, chives, spinach and sprouts (if using). Use tongs to coat the noodles with the sauce.

Let cook on low for a few minutes, stirring occasionally, until the rice noodles have mostly absorbed the sauce. Add back in the tofu and stir.

Taste and add more sriracha and/or red pepper flakes if you prefer spicier. Top with more crushed peanuts, fresh herbs, thinly sliced radish and/or sprouts and a wedge of lime.