Vegan Pad Thai
A tasty vegan take on the traditional Pad Thai dish, made with tofu as the protein source and a tangy sauce made from tamarind.
Ingredients:
- 200g rice noodles
- 1 cup tofu, diced
- 2 tablespoons soy sauce
- 1 tablespoon tamarind paste
- 2 tablespoons maple syrup
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 2 green onions, chopped
- 1/4 cup peanuts, crushed
- Lime wedges, for serving
Instructions:
As directed on the package, cook the rice noodles
Once they are done, drain them and set them aside
To make the sauce, put soy sauce, tamarind paste, and maple syrup in a small bowl and mix them together
Put away
Warm up the vegetable oil in a big pan over medium-low heat
Put in the tofu and cook it until it turns golden brown
Take it out of the pan and set it aside
Put the onion and garlic in the same pan
Cook until it gets soft
To finish cooking, add the bean sprouts and bell pepper
Toss the cooked noodles and sauce together in the pan until they are well mixed and hot
Add the green onions and cooked tofu and mix well
Go on and cook for two more minutes
Serve hot with lime wedges and crushed peanuts on top
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