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Vegan pad Thai

Yeung Man Cooking · ♥ 3.2K likes · 86.8K views · 4 min video

Read about tofu in the BrightCulinary Book

Vegan pad Thai, from the video
Timestamp
Ingredients
Method
Techniques
  • ½ lb extra-firm tofu
  • 1 portion noodles
  • 1 cup broccoli
  • ½ cup carrot
  • 1 whole shallot
  • ½ cup Chinese chives
  • 2 tbsp peanuts
▶ 0:36
Dry the extra-firm tofu with a paper towel, slice, and lay on a parchment-lined baking tray; bake 25 minutes.
▶ 0:36
Pre-soak the noodles in room temperature water for 15 minutes.
▶ 1:07
Cut the broccoli into bite-size pieces and the carrot into sticks; prep the shallot and Chinese chives.
Prepping the vegetables
▶ 1:43
Over medium-high heat, saute the shallot in olive oil 2 minutes.
Sauteing and building the sauceSauteingRead
▶ 1:43
Add the vegetables and saute 2 minutes, then the tofu for 1 minute; set aside.
▶ 1:43
Turn the heat to medium; add the cane sugar, tamarind paste, lime juice, soy sauce and water and stir to dissolve the tamarind paste.
▶ 1:43
  • olive oil
  • 2 tbsp cane sugar
  • 2 tbsp tamarind paste
  • 2 tbsp lime juice
  • 3 tbsp soy sauce
  • 1 cup water
Add the chives and vegetables.
▶ 2:25
Stir in the noodles for three to five minutes.
Tossing the noodles and serving
▶ 2:25
Add the bean sprouts, turn the heat off and stir.
▶ 2:25
  • bean sprouts
  • fresh lime
Plate; serve with fresh lime and top with peanuts.