Name: Vegan Pad Thai
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 ounces wide flat rice noodles; 3 tbsp avocado oil; 7.5 ounces extra-firm tofu (pressed and cut into 0.5-inch cubes); 0.33 cup tamari sauce (or low-sodium soy sauce); 2 tbsp brown sugar (or coconut sugar); 2 tbsp rice vinegar; 2 tsp chili garlic sauce (to taste); 1 null bell pepper (sliced thinly); 8 ounces baby bella mushrooms (sliced); 1 null lime (juiced); 2 cups bean sprouts; 0.5 cup roasted peanuts (chopped); 0.25 cup fresh cilantro

Instructions

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1

Bring a [large pot] of salted [water] to a boil. Add the wide flat rice noodles (8 ounces) and cook according to package instructions. Drain and return to the [pot].
2

Meanwhile, heat avocado oil (2 tbsp) in a [large skillet] over medium heat. Add the extra-firm tofu (7.5 ounces) and cook until browned on all sides, working in batches if necessary. Transfer the [tofu] to a plate.
3

In a [bowl], stir together the tamari sauce (0.33 cup), brown sugar (2 tbsp), rice vinegar (2 tbsp), and chili garlic sauce (2 tsp).
4

Heat the remaining avocado oil (1 tbsp) in the empty [skillet] over medium. Add the pepper (1 bell) and baby bella mushrooms (8 ounces) and cook, stirring, until softened (about 5 minutes). Return the [tofu] and [noodles] to the [skillet], along with the [sauce]. Stir to combine and cook for 1-2 minutes, until heated through and the [sauce] coats the [noodles]. Stir in the bean sprouts (2 cups) and juice (1 lime) and turn off the heat.
5

Garnish with roasted peanuts (0.5 cup) and fresh cilantro (0.25 cup) to serve.