Description
Ahhhh Vegan Pad Thai where have you been all my life? Chewy rice noodles with a sweet, tangy sauce? And the best part of all is it's super easy to make and ready in less than an hour.
Ingredients
Scale
- 8 oz rice noodles
- 16 oz extra firm tofu
- 1/2 white onion
- 1/2 red bell pepper
- 1/2 cup shredded carrot
- 1/2 cup chopped baby bok choy
- 1 tsp minced garlic
- 1/2 cup sliced green onions
- 1/2 cup mung bean sprouts
- Optional - crushed peanuts, cashews, cilantro for garnish
Sauce
- 5 dates
- 1/2 cup water
- 4 Tbs low-sodium soy sauce (tamari for GF)
- 2 Tbs rice vinegar
- 2 Tbs lime juice
- 2 Tbs vegan Worchestershire
- 1-2 tsp sriracha
Instructions
- Soak noodles in warm water for 30 min
- Press and cut tofu into 1-inch cubes
- Bake or air fry tofu for 15 min @375° F, set aside
- Remove pits from dates and add to blender
- Blend all sauce ingredients until smoothÂ
- Toss baked tofu with sauce to marinate until needed
- Chop all veggies and prepare pan or wok
- Using a little water or veg broth, heat up pan and add onion
- Add peppers, carrots, and bok choy and stir fry until just softened
- Add garlic and stir for 30 seconds
- Add sauce and tofu - mix well and cook for an additional 1-2 min
- Drain noodles and add to pan - mix well
- Add green onions and bean sprouts and stir
- Cook 1-2 min until veggies and noodles are done
- Garnish with crushed peanuts, more green onions, cilantro, and/or sriracha
Keywords: vegan pad thai