Vegan Pad Thai in Sauce with Crispy Fried Tofu
This sweet and savory Thai noodle dish from Asian Vegan: A Cookbook has the crunchiness of bean sprouts and peanuts and added heat from a generous pinch of red pepper flakes. Find vegan fish sauce at specialty vegan markets or swap it out for more soy sauce in this recipe.
What do you need:
¼ cup coconut sugar
¼ cup vegan fish sauce
1 tablespoon of soy sauce
1 tablespoon of lime juice
2 tablespoons of tamarind puree
1 package (8 ounces) dried rice noodles, at least ⅛ inch thick
3 tablespoons of neutral oil
1 block (7 ounces) extra firm tofu, pressed and sliced into ½ inch cubes
1 small white onion, sliced
2 garlic cloves, chopped
2 cups of fresh bean sprouts, plus more for serving
1 green onion, sliced into 2-inch strips
1 lime, cut into wedges for serving
1 tbsp red pepper flakes, for serving
2 tablespoons sliced green onions, for serving
2 tablespoons chopped roasted peanuts
What are you doing:
- In a small bowl, combine the coconut sugar, fish sauce, soy sauce, lime juice and tamarind. Put aside.
- In a large heatproof bowl, place the rice noodles. Cover with boiling water to completely soak the noodles for 6 to 7 minutes, or until white and more translucent. Drain and set aside. 3. In a large skillet over medium-high heat, heat the oil. When hot, add the tofu and fry, turning about every 2 minutes, until golden brown and crisp on all sides, about 10 minutes in total.
- Move the tofu to the side of the pan and add the onion and garlic. Sauté until cooked through, about 1 minute. Add the rice noodles and the prepared sauce.
- Mix well and cook for 5 minutes, or until the noodles are cooked but still a little soft. Lower the heat to medium and stir in the bean sprouts and green onion strips. Cook for another 2 minutes or until the bean sprouts are tender.
- Divide the noodles between two serving bowls, each with a generous squeeze of lime, sprinkle with red pepper flakes, green onions and peanuts. Stir and enjoy hot.
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