nika

Vegan Pad Thai

For the sauce:
  • Juice of 3 limes
  • 3 tablespoons soy sauce
  • 1-2 tablespoons sugar
  • 1 tablespoon Sriracha or another hot sauce

For the Pad Thai:
  • 8 oz wide rice noodles
  • 2 tablespoons EVOO
  • 2 cloves garlic, minced
  • 1 red onion
  • 1 block of firm tofu (about 200-250g), drained and cut into cubes
  • 2 heads broccoli cut into small pieces
  • 1 jalapeño
  • 1 can bean sprouts (drained)
  • 1/4 cup carrots, julienned or grated
  • 1/4 cup roasted peanuts, crushed
  • Handful of Sichuan peppercorns

Garnishes
  • 2-3 green onions, slices
  • Lime wedges
  • Fresh cilantro (for garnish)
  1. Cook the rice noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
  2. Prepare the sauce: In a small bowl, mix together the lime juice, soy sauce, sugar, and hot sauce. Adjust seasoning as needed.
  3. Cook the tofu: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
  4. Stir-fry the vegetables: Add the remaining oil to the pan, followed by the onion, garlic, broccoli, carrots, and jalapeño. Stir-fry for 2-3 minutes until fragrant and slightly softened. Season with salt and pepper.
  5. Combine everything: Add the noodles to the pan, along with the tofu, and sauce. Toss everything together to coat the noodles in the sauce. Add the bean sprouts and cook for another minute or two, just to heat through.
  6. Serve: Divide into bowls and top with crushed peanuts, cilantro, limes, extra green onions.