Vegan Pad Thai
1 pound rice noodles (wide ones)
1 pound extra firm tofu, pressed
canola oil, as needed
1/2 cup soy sauce
3/4 cup white vinegar
3/4 cup sugar
3 teaspoons chili paste
2 teaspoons finely chopped garlic
8 green onions
4 cups bean sprouts
3/4 cup roasted peanuts, roughly chopped
lime wedges, to serve
Directions:
1. Press tofu, while pressing cook noodles.
2. Fry the tofu until lightly browned. Remove from the oil and drain. Once browned add green onions, and garlic.
3. Mix the soy sauce, vinegar, sugar, and chili paste in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's ok.
4. Once veggies are cooked, add the noodles to them, then the soy sauce mixture. Mix well.
5. Serve the Pad Thai with a heavy garnish of bean sprouts and peanuts with lime wedges on the side.
Makes: 4 servings, Preparation time: 15 minutes: Cooking time: 1 hour
1 pound extra firm tofu, pressed
canola oil, as needed
1/2 cup soy sauce
3/4 cup white vinegar
3/4 cup sugar
3 teaspoons chili paste
2 teaspoons finely chopped garlic
8 green onions
4 cups bean sprouts
3/4 cup roasted peanuts, roughly chopped
lime wedges, to serve
Directions:
1. Press tofu, while pressing cook noodles.
2. Fry the tofu until lightly browned. Remove from the oil and drain. Once browned add green onions, and garlic.
3. Mix the soy sauce, vinegar, sugar, and chili paste in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's ok.
4. Once veggies are cooked, add the noodles to them, then the soy sauce mixture. Mix well.
5. Serve the Pad Thai with a heavy garnish of bean sprouts and peanuts with lime wedges on the side.
Makes: 4 servings, Preparation time: 15 minutes: Cooking time: 1 hour
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