VEGAN PAD THAI WITH BAKED TOFU
This vegan pad Thai adaptation is low-carb, flexible, delicious, and one that you could really get used to making! Possible garnishes include basil, parsley, cashews, edamame beans, sesame seeds, and lime wedges. Serve hot, but tastes fine cold as well.
Provided by Nattonori
Categories World Cuisine Recipes Asian Thai
Time 1h52m
Yield 4
Number Of Ingredients 25
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice into 1/2- to 1-inch thick slabs wide enough for easy flipping.
- Mix soy sauce, rice vinegar, lime juice, coconut oil, tamarind paste, garlic, ginger, and chili-garlic sauce together in a square container. Fit the tofu slabs in the marinade so they are submerged; marinate at least 15 minutes. Transfer tofu to a oven-proof plate, reserving the marinade.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cabbage, carrots, daikon, red bell pepper, and onion in a skillet over medium heat. Add 1/4 cup water; saute vegetables until tender, 10 to 15 minutes.
- Bake tofu in the preheated oven, flipping after 15 minutes, until dry, 30 to 40 minutes. Chop tofu into smaller pieces.
- Whisk flaxseed meal, peanut butter, chili powder, black salt, and stevia into the marinade. Let sit until sauce is thickened, about 5 minutes.
- Stir kelp noodles and bean sprouts into the cabbage mixture in the skillet; cook and stir until softened and heated through, about 2 minutes. Mix in the sauce; cook and stir until sauce thickens and sticks to the noodles, about 5 minutes. Add chopped tofu, green onions, peanuts, and cilantro.
Nutrition Facts : Calories 497 calories, Carbohydrate 49.6 g, Fat 28.2 g, Fiber 16.1 g, Protein 20.7 g, SaturatedFat 13.8 g, Sodium 2330.1 mg, Sugar 14.4 g
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Sam Puri
[email protected]The rice noodles in this pad thai were cooked perfectly. They were chewy and flavorful, and they held the sauce really well. I loved every bite!
Bereket Kinde
[email protected]I've tried many pad thai recipes, but this one is by far the best. It's the perfect combination of sweet, sour, and savory. I can't wait to make it again!
Babirye Annet
[email protected]I love that this recipe can be made in under 30 minutes! It's perfect for a quick and easy weeknight meal. The leftovers are also great for lunch the next day.
Sunita Gurung
[email protected]This pad thai recipe is a great way to get your veggies in! It's packed with colorful vegetables and the sauce is light and flavorful. I feel good about eating this dish.
Md helal Md helal
[email protected]The flavors in this pad thai were amazing! The tamarind sauce was perfectly balanced and the tofu was crispy and flavorful. I will definitely be making this again.
Kyra Ezeibe
[email protected]This was my first time making pad thai, and it turned out great! The instructions were easy to follow and the results were delicious. I'm so glad I tried this recipe.
Patrick Malgas
[email protected]I love that this recipe is vegan! It's hard to find good vegan pad thai recipes, but this one is a keeper. I'll definitely be making this again and again.
Talicia Jackson
[email protected]This recipe was delicious, but it could have been spicier for my taste. I added a few extra tablespoons of Sriracha and it was perfect!
Ashfaque Baloch
[email protected]I love pad thai, but it can be a lot of work to make. This recipe is a lifesaver! It's so quick and easy to make, and the results are just as good as the pad thai I get from my favorite restaurant.
Tasha Crawford
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind. The baked tofu had an amazing flavor and texture, and the sauce was delicious. I'll definitely be making this again!
DJ ISHETO GH
[email protected]This vegan pad thai was a game-changer! The baked tofu was crispy on the outside and tender on the inside, and the sauce was perfectly tangy and sweet. I subbed brown rice noodles for the traditional rice noodles to make it healthier, and it turned o