Saturday, February 12, 2011

Vegan Tofu Pad Thai

1 Block Tofu
2 Tbsp Peanut Oil
1 Onion
3 Cloves finely chopped garlic
1 Tbsp grated ginger
1 Bunch Scallions
2 Cups Veggies
1/3 Cup Sweetener
3 Tbsp Crunchy Peanut Butter
1/3 Cup Tamari (Wheat free tamari makes this gluten free!)
3 Juiced Limes OR 1/3 Cup Juice
1/3 cup Water
1/2 Tsp Thai Chili Paste
2 Cups Mung Bean Sprouts.
Crushed Peanuts
Quartered Lime

  1. Preheat frying pan or wok on medium heat for 5 minutes. (I use a cast iron pan. If you have a non stick pan you will want to reduce the warming time so as not to burn the non-stick coating)
  2. Add 1 Tbsp. peanut oil and let it sit for a minute to get up to temperature
  3. Cut drained tofu into small strips about 3x3/4x1/2 inch each.
  4. Gently place the tofu into the prepared frying pan.
  5. KEEP TOFU MOVING! if you let the tofu sit too long and then use a spoon to move it, the tofu will stick to the pan and break up into small pieces.
  6. When tofu is golden brown all over, remove from heat and set aside.
  7. In a large thick pan or wok (a large cast iron pot is what we use) heat up remaining peanut oil on medium heat for 1 minute.
  8. Cook onions (chopped the onion into thin rings about 1/4 inch thick and then quarter each ring to create cooked onion strips.) and garlic until onions are translucent. Keep the heat low enough so that the garlic doesn't burn.
  9. Add water, sugar, tamari, Thai chili paste, peanut butter and minced ginger. Mix thoroughly to dissolve and combine all ingredients.
  10. In a separate pot cook pad Thai noodles (sometimes called rice linguine) until they are tender but not completely done (they will finish cooking when combined with veggies.)
  11. Add Bean sprouts and veggies (We used snow peas, one slivered carrot some mixed sliced peppers and finely chopped broccoli. Use whatever is in season that you like.)
  12. Cook on medium heat stirring frequently to prevent sticking until sauce has begun to thicken.
  13. Add prepared tofu and noodles.
  14. Cook until sauce is thick and all ingredients are hot.
  15. Serve with a slice of lime and Crushed peanuts.

Vegan Vegetarian Pad Thai Gluten free Dairy Tofu Wheat noodles

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