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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:

  1. In a small bowl, mix the coconut blossom sugar, fish sauce, soy sauce, lime juice and tamarind together. Put aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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