Vegan pad thai
Thai cuisine · Yeung Man Cooking · ♥ 16.2K likes · 466.1K views · 15 min video
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Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
Preheat the oven to 375F. Dry the extra firm tofu with paper towel, slice it and line it on a parchment-lined baking tray.
Bake the tofu 25 minutes, which gives it an outer layer so it does not fall apart in the stir fry. Can be done ahead.
- extra firm tofu
- noodles
- broccoli
- carrot
- shallot
- Chinese chives
Prep the broccoli into bite-sized pieces, the carrot into sticks, and slice the shallot and Chinese chives.
- olive oil
Medium-high heat with olive oil, add the shallot and saute two minutes.
Add the veggies, saute two minutes, then the tofu, saute one minute, then set the veggies aside.
Turn the heat to medium and add the cane sugar, tamarind paste, lime juice, soy sauce and one cup water, stirring to dissolve the tamarind paste.
- 2 tbsp cane sugar
- 2 tbsp tamarind paste
- 2 tbsp lime juice
- 3 tbsp soy sauce
- 1 cup water
Return the chives, veggies and noodles to the pan.