Veggie pad thai
Yeung Man Cooking · ♥ 22.4K likes · 1M views · 25 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ lb fried tofu
- 70 g broccoli
- ½ whole carrot
- ½ whole red onion
- 35 g Chinese chives
Thinly slice the fried tofu, chop the broccoli into bite-sized pieces, cut the carrot into matchsticks, finely slice the red onion and cut the Chinese chives.
- thin rice noodles
Put the thin rice noodles in a pan, pour in the hot water and soak 2 to 3 minutes, then stir to get rid of the excess starch.
- 2 tbsp tamarind paste
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- lime juice
Mix the tamarind paste, maple syrup, soy sauce and a splash of lime juice.
Add the thinly sliced red thai chili pepper to the sauce and stir.
Nonstick pan with a drizzle of olive oil; saute the onions a couple of minutes, then the broccoli and tofu a few minutes.
- 1 whole red thai chili pepper
- olive oil
- 50 g bean sprouts
- roasted peanuts
- cilantro
Plate and top with crushed roasted peanuts and freshly chopped cilantro.