Saucy Vegan Pad Thai with crispy, fried tofu
This sweet and savory Thai noodle dish from the Vegan Asian: A Cookbook has the crispness of bean sprouts and peanuts and additional warmth from a generous pinch of red pepper flakes Find vegan fish sauce at vegan specialty markets or swap it for more soy sauce in this recipe.
What you need:
¼ cup coconut sugar
¼ cup vegan fish sauce
1 tablespoon of soy sauce
1 tablespoon of lime juice
2 tablespoons of tamarind puree
1 (8-ounce) packet of dried rice noodles, at least one-inch thick
3 tablespoons of neutral oil
1 (7 ounce) block of extra firm tofu, pressed and cut into ½-inch cubes
1 small white onion, sliced
2 cloves of garlic, chopped
2 cups of fresh bean sprouts, plus more to serve
1 spring onion, cut into 2-inch strips
1 lime, cut into wedges for serving
1 tablespoon of red pepper flakes for serving
2 tablespoons of sliced green onions for serving
2 tablespoons of chopped roasted peanuts
What you are doing:
- In a small bowl, mix the coconut blossom sugar, fish sauce, soy sauce, lime juice and tamarind together. Put aside.
- Put rice noodles in a large, heat-resistant bowl. Cover with boiling water to soak the pasta completely for 6 to 7 minutes or until it is white and no longer translucent. Drain and set aside. 3. In a large pan over medium heat, warm oil. Once it’s hot, add tofu and fry about every 2 minutes until golden brown and crispy on all sides, about 10 minutes total.
- Push the tofu to the edge of the pan and add the onion and garlic. Fry until cooked, about 1 minute. Add rice noodles and prepared sauce.
- Stir well and cook for 5 minutes, or until the noodles are cooked through but are still a bit tough. Reduce the heat to medium and mix in the bean sprouts and spring onion strips. Cook another 2 minutes or until the bean sprouts are tender.
- Divide the pasta between two serving bowls, sprinkle each with a generous dash of lime, paprika flakes, spring onions and peanuts. Stir and enjoy hot.