Vegan Pad Thai

Vegan WFPB Tofu Pad Thai made without oil. Made with sprouts, carrots, baked tofu (vegetarian)

Craving Thai cuisine? Give this vegetarian-friendly Pad Thai a try! Not only does it taste authentically delectable, but with tofu instead of fish sauce or chicken, you can enjoy the classic dish in just 30 minutes. Get ready to savor an inviting spicy sweet vegan pad thai sauce over delicious rice noodles - yum!

Course Dinner

Cuisine Thai

Keyword asian, cripsy tofu, dinner, easy, pasta, quick, rice noodle, thai, vegan tofu pad thai sauce, vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 495kcal

Author Jasmin

Equipment

Tofu Press

Ingredients

8 ounces flat rice noodles
3 tablespoon water or oil
3 cloves garlic minced
1 shallot
1 inch chopped ginger
8 ounces extra firm tofu
1 tablespoon cornstarch
1 cup fresh bean sprouts
1 red bell pepper thinly sliced
3 green onions chopped
2 carrots cut in sticks
½ cup dry roasted peanuts
2 limes
½ cup Fresh cilantro chopped

For the Pad Thai sauce:

⅓ - ½ cup low-sodium soy sauce
3 tablespoon maple syrup
1 tablespoon rice vinegar* see note
1 teaspoon Sriracha hot sauce or more, to taste
1 teaspoon miso paste or tamarind paste
1 tablespoon lime juice
1 teaspoon kelp powder

Garnish

Chopped peanuts
Green onions
Limes

Instructions

First, cook the rice noodles according to the package instructions.
Press the tofu and dice it. Now mix the tofu cubes with the cornstarch and briefly fry them vigorously in a wok or a coated pan. Now fry the chopped shallot and the chopped garlic cloves with the tofu. Add the ginger and the remaining vegetable ingredients and steam everything with a little water.
Now mix all the ingredients for the sauce in a small bowl and pour them over the tofu and vegetable mixture.
When the noodles are done, add them to the mixture.
Serve the pasta with peanuts, spring onions, and freshly chopped coriander leaves.

Nutrition