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Vegan Pad Thai with Crispy Fried Tofu

Servings 2
Author Emily @ Zen & Spice

Ingredients

For the sauce

  • 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

For the tofu

  • 2 Tbsp olive oil
  • 1/2 block extra firm tofu cut into 1/4" thick squares
  • salt and pepper
  • 2 tsp soy sauce

For the pasta

  • 8 oz 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

Toppings

  • chopped peanuts
  • lime wedges
  • cilantro or Thai basil

Instructions

  1. Mix all the ingredients for the sauce in a bowl and set aside.
  2. In a large skillet, heat 2 Tbsp olive oil over medium heat. 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.
  3. Cook the noodles according to package directions.
  4. 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.
  5. Remove from heat and divide into two large bowls. Add chopped peanuts, lime and cilantro for garnish.