Name: Healthier Vegan Pad Thai
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 115 g pitted dates ((7-8 Medjool dates) OR maple syrup / sugar (SEE NOTES)); 25 g peanut butter; 45 ml soy sauce or tamari; 3 tbsp tamarind concentrate; 0.5 null garlic clove; 1 cm fresh ginger ((optional)); 1 tsp Sriracha ((optional)); 1 tsp mushroom powder ((optional)); 0.5 null nori sheet ((optional)); 200 g rice noodles (3 mm flat rice noodles (medium size)); 30 ml rice bran oil; 100 g broccoli (tenderstem or regular, cut small); 1 null carrot (cut into matchsticks or sliced); 0.5 null red pepper (sliced thinly); 1 null shallot (diced finely); 3 null spring onions (white part sliced thinly and green part sliced into 2.5 cm / 1" segments); 3 null garlic cloves (diced finely); 100 g bean sprouts (cleaned); 200 g fried / baked tofu (shop-bought or see below); 2 tbsp crushed roasted peanuts; null null fresh lime (to serve); null null fresh coriander (to serve); 30 ml soy sauce or tamari (adjust to taste); 15 ml maple syrup ((or sugar)); 20 ml rice wine vinegar; 1 null garlic clove (minced); 1 tsp finely grated ginger; 200 g firm tofu (pressed); 2 tbsp cornflour / cornstarch

Instructions

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1

Soak pitted dates (115 g) in boiling water for 15-30 minutes to soften. If using sugar or [maple syrup], see recipe notes.
2

Combine softened [pitted dates], peanut butter (25 g), soy sauce or tamari (45 ml), half of the tamarind concentrate (3 tbsp), and water (90 ml) in a blender. Blend until smooth. Taste and add more [tamarind concentrate] if desired to achieve a balanced sweet, salty, and sour flavor. The sauce should be intense to flavor the dish.
3

For enhanced umami (optional), blend in clove (0.5 garlic), fresh ginger (1 cm), Sriracha (1 tsp), mushroom powder (1 tsp), and sheet (0.5 nori). Ensure the sauce is silky smooth; add an extra water (1 tbsp) if necessary. This sauce can be prepared a few days in advance and stored in the refrigerator.
4

Precook the rice noodles (200 g) according to package directions (mine required simmering for 5 minutes). Rinse under cold water and set aside.
5

Heat a wok until lightly smoking. Add approximately rice bran oil (10 ml). Once hot, add broccoli (100 g) and stir-fry for 1 minute. Then add carrot (1) and pepper (0.5 red), and stir-fry for another 1 minute.
6

Remove the vegetables from the wok. Heat a little more [rice bran oil]. Fry shallot (1) and the white part of onions (3 spring) until lightly charred. Add cloves (3 garlic) and bean sprouts (100 g) for the final 60 seconds. Remove from the wok.
7

Add the pad thai sauce, followed by the pre-cooked [rice noodles], to the wok. If you soaked your noodles instead of simmering, you may need to add [0.25-0.5 cup water] to rehydrate them fully.
8

Stir-fry the [rice noodles] in the sauce until completely softened. Return the fried / baked tofu (200 g) and all the vegetables to the wok. Stir-fry for an additional 30 seconds to heat through.
9

Serve evenly among plates, garnished with crushed roasted peanuts (2 tbsp), [fresh lime] wedges, and [fresh coriander] as desired.
10

Combine all marinade ingredients ( soy sauce or tamari (30 ml), maple syrup (15 ml), rice wine vinegar (20 ml), clove (1 garlic), finely grated ginger (1 tsp) ) in a shallow baking dish.
11

Cut firm tofu (200 g) into 1 cm (0.4") cubes and marinate for at least 1 hour, flipping occasionally.
12

Remove tofu from marinade, dust with cornflour / cornstarch (2 tbsp) or shake to coat in a zip-lock bag with [cornflour / cornstarch].
13

Fry tofu in a pre-heated skillet (or wok) with about rice bran oil (15 ml), flipping regularly until evenly browned. Alternatively, bake in a 180°C / 355°F oven for 20-25 minutes, turning once halfway.