Name: Vegan Pad Thai
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
Ingredients: 8 oz rice noodles; 3 tbsp sesame oil (divided); 8 oz block of extra-firm tofu; 1 null red bell pepper (thinly sliced); 1 null yellow bell pepper (thinly sliced); 1 cup mung beans (sprouts); 4 null scallions (thinly sliced); 3 cloves garlic (minced); 0.25 cup vegetable broth; 2 tbsp tamari; 2 tbsp vegan fish sauce (or white miso); 3 tbsp maple syrup; 2 tbsp red curry paste; 1 null lime juice (from 1 lime); null null roasted peanuts; null null fresh lime; null null scallions

Instructions

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1

Cook the [rice noodles] according to package instructions. Immediately rinse in cold water, toss with sesame oil (1 tbsp), and set aside. In a small bowl, whisk together the vegetable broth (0.25 cup), tamari (2 tbsp), vegan fish sauce (2 tbsp), maple syrup (3 tbsp), red curry paste (2 tbsp), and juice (1 lime) for the sauce.
2

Cut the block of extra-firm tofu (8 oz) into 1" x 0.5" rectangles. Heat the remaining sesame oil (2 tbsp) in a large cast-iron skillet. Add [tofu] and sauté for 7 minutes, flipping once, until crispy and brown on both sides.
3

Stir in bell pepper (1 red) and bell pepper (1 yellow) and cook for 3 minutes, stirring occasionally. Once soft, add mung beans (1 cup), scallions (4), and garlic (3 cloves). Sauté for 2-3 minutes.
4

Stir the prepared sauce and [rice noodles] into the [tofu] and [vegetables] mixture until thoroughly heated. Divide onto 4 plates and top with [roasted peanuts], [fresh lime], and [scallions]. Serve immediately.