Pad Thai with Tofu

Name: Pad Thai with Tofu
Total time: 1 h 30 min
Yield: 3 Serving/Unit
Cuisine: Vegan Asian Recipes
Ingredients: Rice noodles; Organic tofu; Onion; Cabbage; Chinese sprouts; Olive oil; Tamari soy sauce; Water; Ginger root; Maple Syrup; Natural peanut butter; Tamarind concentrate; Sweet chili sauce and coriander

Wide rice noodles with tofu and lots of natural

Main DishesType
EasyDifficulty
10 minPrep. Time
3Serving/Unit

Ingredients

The noodles and vegetables

Rice noodles, 125 g

wide

Organic tofu, 80 g

thinly sliced

Onion, 1 medium unit

Cabbage, 250 g

or 1 carrot

Chinese sprouts, 200 g

Olive oil, 1 teaspoon

or grape seed oil

The sauce

Tamari soy sauce, 1/4 cup

a little less

Water, 1/4 cup

Ginger root, 1 tablespoon

fresh and grated

Maple Syrup, 1 tablespoon

or date honey

Natural peanut butter, 1 teaspoon

Tamarind concentrate, 1 teaspoon

or juice of half a lemon

For serving

Sweet chili sauce and coriander, to taste

Preparation

1. Soak the noodles in a bowl of water for at least two hours.

2. Finely chop the vegetables and stir-fry in a wide wok the tofu, sprouts and oil.

3. Mix the sauce ingredients in a cup. Add the strained noodles and 2 tablespoons of the sauce, stir-fry together, add more of the sauce whenever needed - the noodles should soften and change their color from white to transparent and soft.

4. Mix and continue to stir-fry, add coriander and chili if you like.

5. Bon appetite (:

Total time: 1-2 hours

The nutritional value does not include the tamarind, coriander and chili. The preparation method also includes soaking.

Nutritional Values	Serving/Unit	100 Grams
Calories	278 cal	90 cal
Proteins	11 g	4 g
Carbohydrates	49 g	16 g
Fat	5 g	2 g

The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.

Recipe by Gali Lufo Eltratz

Perfect vegan Pad Thai, Photography: Gali Lupo Altretz