Main dish, vegetarian
Vegan Pad Thai with Tofu
Overview
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
Nutritional Information
Makes:
4 Servings
Calories
401kcal
Added sugars
7g
Carbohydrates
52g
Fat
16g
Saturated Fat
3g
Monounsaturated Fat
7g
Protein
16g
Cholesterol
0mg
Dietary Fiber
4g
Potassium
391mg
Sodium
438mg
Total sugars
7g
Instructions
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.
Ingredients
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
