Saucepan@saucepan · Shared this recipeFollowThai-Inspired · dinnerEasy Tofu Pad Thai (Vegan)A quick and flavorful vegan Pad Thai with rice noodles, tofu, and a tangy-sweet sauce, ready in 30 minutes.total30 minprep20 mincook10 minservings4Original recipe on minimalistbaker.comKeep this recipeAdd a copy of Easy Tofu Pad Thai (Vegan) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1.5 tsp tamarind paste / concentrate* ), (or sub additional 1 Tbsp / 15 ml lime juice as recipe is written0.333 cup coconut aminos ), (or sub half the amount with tamari or soy sauce and work your way up as it’s saltier3.5 tbsp coconut sugar1.5 tsp chili garlic sauce1.5 tbsp lime juice1 tsp Vegetarian Fish Sauce, (or store-bought // optional1 tbsp sesame oil ), (if avoiding oil, omit and use a nonstick pan1 cup cubed extra firm tofu2 Thai red chilies, fresh or dried, (optional, chopped OR 1/2 tsp chili flakes )2 clove garlic, (2 cloves yield ~1 Tbsp or 6 g, minced )1 tbsp coconut aminos ), (or tamari1 cup bean sprouts1 cup chopped green onions0.333 cup chopped roasted salted peanuts8 oz Pad Thai rice noodles ), (We like Annie Chun’s brandLime wedgesBean sproutsPeanut sauceShredded carrotCilantroSriracha or Chili Garlic Sauce ), (we like Huy Fong Foods brandStepsClear checksTap an ingredient or step to check it off.1Step 1: In a small saucepan, combine tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (if using). Heat over medium heat until just simmering, then cook for 30 seconds, stirring occasionally. Turn off heat and set aside.2Step 2: Prep all stir-fry ingredients: cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare it now.3Step 3: Place Pad Thai noodles in a large bowl and cover with just-boiling water. Stir, cover, and cook according to package instructions (usually 5-6 minutes or until al dente).4Step 4: Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.5Step 5: Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu, and sauté for about 4 minutes, turning occasionally, until browned on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as coconut aminos can splatter). Toss gently until garlic is just slightly browned.6Step 6: Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts. Cook over medium-high heat, tossing occasionally (tongs work best), for about 2-3 minutes, until the sauce coats everything and the dish is hot.7Step 7: Serve with optional garnishes: lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce.8Step 8: Leftovers keep in the refrigerator for approximately 3-4 days.getsaucepan.com/r/83df06b4-640e-4741-93b5-be4ac3b83930 · Original: https://minimalistbaker.com/easy-tofu-pad-thai/
