Vegan Pad Thai

I- Ingredients for 5 Servings:

1- Sauce:

  • 2 garlic cloves, peeled
  • 1 tsp grated fresh ginger
  • ¼ cup water
  • 3 Tbsp low-sodium tamari (Get it on Amazon Click Here)
  • 2 Tbsp maple syrup (Get it on Amazon Click Here)
  • 1 Tbsp rice vinegar (Get it on Amazon Click Here)
  • 1 Tbsp tahini (Get it on Amazon Click Here)
  • 1 Tbsp lime juice
  • 1 tsp tamarind paste (Get it on Amazon Click Here)
  • 1 tsp sriracha (Get it on Amazon Click Here)
  • 2 tsp non-GMO cornstarch (Get it on Amazon Click Here)

2- Noodles and Vegetables

  • 6 ounces extra-firm tofu
  • 6 to 8 ounces brown rice noodles (Get it on Amazon Click Here)
  • 1 medium carrot, peeled and julienned
  • 1 red bell pepper, seeded and sliced
  • ½ red onion, sliced
  • 3 cups chopped broccoli florets
  • 1 cup shredded cabbage
  • 2 cups chopped spinach
  • 1 cup fresh mung bean sprouts
  • 4 to 6 green onions, chopped
  • 3 to 5 garlic cloves, minced

3- Toppings

  • ½ cup chopped peanuts (omit for peanut-free)
  • ½ cup chopped fresh cilantro
  • 1 lime, cut into wedges (optional)

II- Directions:

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Combine all the sauce ingredients in a blender and blend until smooth and creamy.
  4. Cut the tofu into 1-inch cubes and arrange them in a single layer on the prepared baking sheet.
  5. Brush the tofu thoroughly with the sauce (reserve the remaining sauce for the vegetables).
  6. Bake until golden, 15 to 20 minutes.
  7. While the tofu is baking, cook the rice noodles according to the package instructions. Drain and set aside.
  8. In a nonstick skillet over medium-high heat, sauté the carrot, bell pepper, red onion, broccoli, cabbage, spinach, sprouts, green onions, and garlic in a small amount of water until the broccoli is bright and tender, about 5 to 8 minutes.
  9. Add the reserved sauce and continue cooking until the sauce thickens, about 3 minutes.
  10. In a large serving bowl, toss the pasta, tofu, and vegetables together. Garnish with the peanuts and cilantro and serve with the lime wedges, if desired.

III- Nutrition Facts per 1 serving (1/5th):

  • 300 Calories;
  • Fat: 12g;
  • Saturated fat: 1.5g;
  • Carbs: 38g;
  • Fiber: 8g;
  • Sugars: 11g;
  • Protein: 14g.

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