Posted on August 23 2020
Vegan Tofu Pad Thai Recipe
Pad Thai Recipe
Pasta and pizza are the continental variants often prepared and enjoyed at our homes, what if there can be an addition to that list?
Tofu Pad Thai is equally easy and soon to be your family’s favourite. The only. difference this one is a bit healthier.
Tofu is packed with proteins and contains almost all essential amino acids. It isa great source of proteins on any form of diets. Apart from this, tofu contains phytoestrogen (not to be confused with estrogen) which guard the body against breast cancer.
Unlike animal-based proteins such as meat, tofu is derived from soy which has a higher digestibility and does not create an acidic environment in the stomach. Tofu is also free from cholesterol and bad fatty acid, unlike meat/eggs.
Soya-based foods like tofu can be an invaluable part of your diet. Believed to help lower levels of bad cholesterol. Given its neutral taste and range of consistency, tofu has an amazing ability to work with almost all types of flavours and foods.
A 100g serving contains:
- 73 kcal
- 4.2g fat
- 0.5g sat fat
- 0.7g carbohydrate
- 8.1g protein
Tamari – Type of soy sauce, its slightly thicker and deeper brown with richer flavours. Apart from the sauce the elevating factor of the dish is veggies, with shallots, carrots and beans the taste along with nutritional value elevates!
¼ cup (60ml) tamari
¼ cup (60ml) maple syrup
3 tbsp. water
2 tbsp. rice vinegar
1 tbsp. peanut butter
1 tbsp. sriracha
7 oz. (200g) firm tofu, cubed
1 tbsp. flour
1/2 tbsp. coconut oil
For the Pad Thai:
2 shallots, chopped
2 large carrots, sliced into ribbons or matchsticks
3 cloves garlic, minced
2 handfuls bean sprouts
3 spring onions, sliced (green part)
¼ cup (30g) peanuts, chopped, to serve
1 lime, cut into wedges
For the sauce:
For the tofu:
For the Pad Thai:
Mix all the sauce ingredients in a bowl and set aside.
In a large bowl, toss the tofu with flour and season with salt making sure all sides are coated and set aside.
Cook the noodles according to instructions on the packaging.
Heat the coconut oil in a wok or large skillet over medium-high heat. Add the prepared tofu cubes and cook for 1-2 minutes until brown. Remove from heat and set aside.
Now add the shallots, carrots, and garlic to the wok. Stir fry for 1-2 minutes until softened, add in the earlier prepared sauce and noodles, and cook for 1 minute.
Next, add in the tofu and bean sprouts, and gently mix until well combined. Remove from heat and top with the green part of the spring onions. Serve with peanuts and lime wedges.
Wrap a block of tofu in a few paper towels and place it on a plate. Place a cast-iron skillet on top (or something heavy) and let it drain for about 15 minutes or more. Pat dry to remove excess moisture on the surface.