Name: Vegan Pad Thai
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 tbsp vegetable oil; 15.873 oz firm tofu (pressed, cut into 1 cm cubes); 5.291 oz brown rice noodles; 1 tbsp vegetable oil; 6 clove garlic cloves (minced); 2 null shallots (diced); 2 stalk green onions (sliced); 1 null fresh red chili (minced); 1.5 tbsp pickled radish ((optional)); 1 null carrot (julienned); 1 null red bell pepper (julienned); 1 cup green cabbage (shredded (optional)); 0.25 cup soy sauce (reduced-sodium); 3 tbsp tamarind puree (paste); 2 tbsp granulated sugar; 1 tbsp rice vinegar; 1 tbsp sriracha; 0.5 null lime (juiced); 1 cup fresh bean sprouts; null to_garnish fresh cilantro; null to_garnish lime (slices); null to_garnish roasted peanuts (unsalted)

Instructions

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1

Heat the vegetable oil (2 tbsp) in a large pan over high heat. When hot, add the firm tofu (15.873 oz) and cook until lightly crispy on all sides, about 8 minutes. Then transfer to a bowl.
2

Add the brown rice noodles (5.291 oz) to a large bowl and cover with boiling [water]. Let sit to soften, and drain when 1 - 2 minutes before al dente. Rinse under cold [water].
3

Heat the vegetable oil (1 tbsp) in a sauté pan over medium-high heat. When hot, add the garlic cloves (6 clove), shallots (2 shallot), green onions (2 stalk), red chili (1 fresh), and pickled radish (1.5 tbsp). Cook for 5 - 8 minutes.
4

Then add the carrot (1), bell pepper (1 red), and green cabbage (1 cup) and cook for 5 more minutes.
5

Add the soy sauce (0.25 cup), tamarind puree (3 tbsp), granulated sugar (2 tbsp), rice vinegar (1 tbsp), sriracha (1 tbsp), and lime (0.5) juice. Stir.
6

Add the brown rice noodles (5.291 oz) to the pan, and toss to combine. Cook until everything is warmed through and the noodles are fully cooked.
7

Add the fresh bean sprouts (1 cup) and firm tofu (15.873 oz) to the pan, and toss to coat.
8

Serve while hot, top with desired garnishes, and enjoy!