Main dish, vegetarian
Vegan Pad Thai with Tofu
You won't miss the scrambled eggs and fish sauce in this vegan version of the Thai favorite because the flavorful sauce hits just the right balance of sweet, spicy and umami.
Prep time 30
Cook Time 30
Total Time 60
Makes: 4 Servings
Added sugars 7g
Saturated Fat 3g
Monounsaturated Fat 7g
Dietary Fiber 4g
Total sugars 7g
STEP 1 Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and refresh under cold running water to stop further cooking and prevent sticking.
STEP 2 Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add tofu and cook, stirring, until browned on all sides, 5 to 7 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, 15 seconds. Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu. Toss until heated through and the sauce is absorbed, 1 to 2 minutes. Sprinkle with peanuts and the reserved 1/4 cup scallions. Serve with lime wedges.
© Meredith Corporation. All rights reserved. Used with permission.
6 oz. dried wild rice noodles
2 tablespoons peanut oil
1 14-ounce package extra-firm tofu, patted dry and cut into 1/2-inch pieces
3 cloves garlic, minced
1 7-ounce package mung bean sprouts (about 2 cups)
1 bunch scallions, sliced, 1/4 cup reserved for garnis
1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon nutritional yeast
1/4 cup chopped unsalted dry-roasted peanuts
lime wedges to taste