Name: Vegan Pad Thai
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 7 ounces stir fry rice noodles; 3 tbsp vegetable oil; 14.5 ounce extra-firm tofu (block, pressed and cut into 0.5 inch cubes); 4 tbsp low sodium soy sauce; 2 tbsp rice vinegar; 4 tbsp pure maple syrup; 2 tbsp fresh lime juice; 1 tsp sriracha hot sauce; 1 cup julienne sliced carrots; 3 null green onions (chopped); 2 null limes (cut into wedges); 0.5 cup cilantro (chopped); 0.5 cup crushed or chopped peanuts; 1 cup mung bean sprouts (optional)

Instructions

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1

Prepare all ingredients: slice the [julienne sliced carrots], chop the onions (3 green) and cilantro (0.5 cup), and chop the crushed or chopped peanuts (0.5 cup). Press and chop the extra-firm tofu (14.5 ounce) into 0.5 inch cubes.
2

Cook the noodles: Bring a large pot of [water] to a boil. Add the stir fry rice noodles (7 ounces) and cook for 1 minute. Remove from heat and let them soak for 5 minutes. Drain and rinse with cold water, then set aside.
3

Make the sauce: In a small bowl, stir together the low sodium soy sauce (4 tbsp), rice vinegar (2 tbsp), pure maple syrup (4 tbsp), fresh lime juice (2 tbsp), and sriracha hot sauce (1 tsp). Set aside.
4

Fry the tofu: In a large pan, heat the vegetable oil (3 tbsp) over medium-high heat. Add the extra-firm tofu (14.5 ounce) and fry until all sides are golden brown.
5

To the pan with the extra-firm tofu (14.5 ounce), add the cooked stir fry rice noodles (7 ounces), the prepared sauce, the julienne sliced carrots (1 cup), the onions (3 green) and half of the cilantro (0.5 cup). Stir as it warms up to coat everything evenly.
6

Serve immediately. Garnish each serving with the remaining cilantro (0.5 cup), crushed or chopped peanuts (0.5 cup), limes (2) cut into wedges, and mung bean sprouts (1 cup) (if using). Squeeze lime juice to taste before eating.