[symple_box color=”gray” fade_in=”false” float=”center” text_align=”left” width=””]Rice noodles, broccoli, red cabbage, and carrot are tossed in a sweet and spicy pad Thai sauce and garnished with crushed peanuts, cilantro and a lime wedge. Pad Thai is known for it’s sweet and spicy flavors. [/symple_box]
Did you have a good weekend? It was pretty relaxing around here. Friday night, my sister came over for dinner and drinks– I made a spinach and mushroom Kashi pizza (so good) and some gin + tonics. Did you know that tonic water has 20g+ of sugar per 8 ounces? I did not. New information. I thought I was always being good by ordering my drink with tonic. I tried using seltzer water + stevia for my gin & tonic, but it just didn’t taste the same! I tried to use just 4oz or less of tonic water per drink to save on the sugar.
We watched 50 Shades of Grey, both for the first time. It was…. interesting. My sister had read the books so she knew the cheesiness that was coming. There were definitely quite a few laughable moments. I was curious about what the second and third movies were going to be about, so I wikipedia’d the other books… and honestly they sound like some hyped up soap opera. Not my kinda thing, lol.
Anyway, today I’m sharing a recipe I made recently for a vegan pad thai, with crispy tofu. And guess what. NICK ATE THIS! With just one complaint: less red cabbage. Keep in mind this is coming from a guy who, a couple years ago, wouldn’t have touched this dish with a nine-foot pole. He definitely ate the whole bowl. I was very proud of him!
Pad Thai is one of my absolute favorite Thai dishes. I used to work at an Asian restaurant all through college and this was my favorite thing to order off the menu– until I learned that it had 1600mg of sodium. This version definitely has way less, and is packed full of fresh veggies.
The trick to the crispy tofu is to make sure it’s sliced into thin strips. I used half a block of extra-firm tofu for this recipe. I sliced it into 1/4 inch pieces, and then cut those in half to form these squares. When the tofu is thinner, it’s easier to make it crispy and chewy. By seasoning with salt, pepper, and a splash of soy sauce, you can really give tofu great flavor.
Here’s the recipe:
- Juice from 1 lime
- 2 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp sugar
- 2 Tbsp tomato paste
- 2 Tbsp seasoned rice vinegar
- 1 tsp paprika
- Sriracha, to taste
- 2 Tbsp olive oil
- 1/2 block extra firm tofu, cut into 1/4" thick squares
- salt and pepper
- 2 tsp soy sauce
- 8oz (half box) Stir-fry rice noodles
- 1 Tbsp olive oil
- 1 shallot, minced
- 2 tsp garlic, minced
- 1/2 red cabbage, shredded
- 1 cup shredded carrots
- 1 cup broccoli, chopped
- chopped peanuts
- lime wedges
- Mix all the ingredients for the sauce in a bowl and set aside.
- In a large pan, heat 2 Tbsp olive oil over medium. Add the tofu and season with salt, pepper, and soy sauce. Cook for 4 minutes on each side, until the tofu is crispy and brown. Set aside on paper towels to drain.
- Cook the noodles according to package directions.
- In a large pan, heat 1 Tbsp olive oil. Add the shallot, garlic, red cabbage, carrots and broccoli. Cook for 5-6 minutes, until the veggies start to soften. Add the noodles, sauce and tofu and toss well.
- Remove from heat and divide into two large bowls. Add chopped peanuts, lime and cilantro for garnish.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!