Vegan Pad Thai with Tofu
Ingredients
- 3 oz dried wide rice noodles
- 1 Tbsp peanut oil, divided
- ½ (14-oz) pkg extra-firm tofu, drained, patted dry and cut into ½-inch pieces
- 1 clove garlic, minced
- ½ (7-oz) pkg mung bean sprouts (about 1 cup)
- ½ bunch scallions, sliced, 2 Tbsp reserved for garnish
- 2 Tbsp rice vinegar
- 1½ Tbsp reduced-sodium soy sauce
- 1 Tbsp brown sugar
- ¼ tsp crushed red pepper
- ¼ tsp nutritional yeast
- 2 Tbsp chopped unsalted dry-roasted peanuts
- Lime wedges
Instructions
- Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and refresh under cold running water to stop further cooking and prevent sticking.
- Meanwhile, heat ½ Tbsp oil in a wok or large skillet over high heat. Add tofu and cook, stirring, until browned on all sides, 5 to 7 minutes. Remove to a plate.
- Add the remaining ½ Tbsp oil and garlic; cook, stirring, 15 seconds. Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu. Toss until heated through and the sauce has been absorbed, 1 to 2 minutes. Sprinkle with peanuts and the reserved 2 Tbsp scallions. Serve with lime wedges.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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