tofu pad thai
 
Prep time
Cook time
Total time
 
Author:
Cuisine: thai
Serves: 4 servings
Ingredients
  • 1 block extra firm tofu, drained and pressed
  • 2-3T coconut oil for sautéing
  • 2 carrots, peeled and julienned
  • TOPPINGS
  • 2-3 scallions, sliced thin
  • 1c fresh cilantro, leaves and stems
  • 1-2 fresh limes, cut into wedges
  • ½c roasted peanuts, coarsely chopped
  • SAUCE
  • ¼c fresh lime juice
  • ½c tamari or low sodium soy sauce
  • 1T brown sugar
  • 2t red chili paste
  • pinch of sea salt
  • NOODLES
  • 1 package pad thai noodles, cooked until just done, drained and rinsed
Instructions
  1. First drain and press the tofu.
  2. Next cook the noodles according to the packages instructions or until they are cooked to your liking. Drain and rinse them with cool water. This will prevent them from sticking together.
  3. While the noodles are cooking, prepare the sauce. Combine ingredients for the sauce in a small bowl and taste it. It should taste really good because this is how it will taste in the dish...adjust it if you need to. A little more lime, chili paste or sugar. It depends on how you like it.
  4. Next prep the veggies and slice up the tofu.
  5. Set all of the toppings aside.
  6. In a large skillet, heat up the coconut oil on medium heat. Add the sliced tofu in a single layer and let the slices brow. About 3-4 minutes. Turn them over and brown on the other side.
  7. Remove the tofu onto a plate.
  8. Into the hot skillet, add the julienned carrots and sauté for about 2 minutes. Just until they are warmed through...you not ant them to be too soft.
  9. Turn the heat up a bit and add the sauce all at once. Simmer for 2-3 minutes until it reduces a little bit then add the cooked noodles. Toss until all of the noodles are coated with the sauce and the carrots. If it seems too dry, add 1-2T tamari. Toss until coated.
  10. Fold in the cooked tofu carefully so that the pieces don't break apart.
  11. Divide among serving bowls and top with the fresh cilantro, peanuts and scallions.
  12. enjoy!
Notes
*I taste and measure as I go so when you make this dish I suggest making it the way I do then adjusting the seasonings and amounts according your taste. Some ingredients may be different each time...the limes may not be as juicy or the carrots may be a different size. You might like more salt or more sugar...it's up to you.
*Roasted peanuts work best for this, but, if you have an allergy pecans, hazelnuts or even macadamia nuts will be delicious.
Recipe by THE TEASPOON & THE WAVE at https://www.theteaspoonandthewave.com/tofu-pad-thai/