Ingredients
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For the noodles:
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1 cup brown rice vermicelli
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For the sauce:
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1/4 cup unsweetened coconut amino acids
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2 tablespoons maple syrup
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1 teaspoon apple cider vinegar
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1 teaspoon Sriracha sauce
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1 teaspoon grated fresh ginger
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1 garlic clove, minced
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For the stir-fry:
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1 cup firm tofu, drained and cut into cubes
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1 cup frozen mixed vegetables (such as broccoli, carrots, peas), thawed and drained
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1/2 cup roasted sesame seeds
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1/4 cup slivered almonds
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1 small red bell pepper, thinly sliced
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1 green onion, thinly sliced
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For garnish:
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sesame oil
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chopped fresh cilantro
Directions
Sub_title: A perfect plant-based meal to satisfy your cravings!
Description: This vegan pad thai takes inspiration from traditional Japanese cuisine while still maintaining its authenticity. It’s a budget-friendly, high-fiber, gluten-free, low-carb, oil-free, quick and easy, seasonal, soy-free, spicy, superfoods, whole foods plant-based, zero waste recipe that can be enjoyed by everyone!
Ingredients:
For the noodles:
* 1 cup brown rice vermicelli
For the sauce:
* 1/4 cup unsweetened coconut amino acids
* 2 tablespoons maple syrup
* 1 teaspoon apple cider vinegar
* 1 teaspoon Sriracha sauce
* 1 teaspoon grated fresh ginger
* 1 garlic clove, minced
For the stir-fry:
* 1 cup firm tofu, drained and cut into cubes
* 1 cup frozen mixed vegetables (such as broccoli, carrots, peas), thawed and drained
* 1/2 cup roasted sesame seeds
* 1/4 cup slivered almonds
* 1 small red bell pepper, thinly sliced
* 1 green onion, thinly sliced
For garnish:
* sesame oil
* chopped fresh cilantro
Instructions:
Direction:
1. Cook the noodles according to package directions or soak them in hot water for 3 minutes until softened. Drain and set aside.
2. Prepare the sauce by mixing all ingredients in a small bowl until well combined. Set aside.
3. Heat a large non-stick pan over medium heat. Add the tofu, mixed vegetables, hoisin sauce, and 1 tablespoon of water. Stir fry for about 5 minutes or until the tofu is golden brown and the vegetables are tender.
4. Remove the mixture from the pan using a slotted spoon and place it on a plate.
5. Wipe down the pan with paper towels to remove any excess oil.
Return the pan to the stovetop over medium-high heat. Add the cooked noodles and sauce mixture to the pan. Toss everything together until well combined and heated through.
Add the roasted sesame seeds, slivered almonds, and green onions to the pan. Continue tossing until evenly distributed.
Divide the pad Thai onto two serving plates. Garnish with more sliced green onions, sesame oil, and chopped cilantro. Serve immediately.
Note: For a crunchier texture, you can also top the pad Thai with additional roasted sesame seeds and slivered almonds.
Steps
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1
Done
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Cook the noodles according to package directions or soak them in hot water for 3 minutes until softened. Drain and set aside. |
|
2
Done
|
Prepare the sauce by mixing all ingredients in a small bowl until well combined. Set aside. |
|
3
Done
|
Heat a large non-stick pan over medium heat. Add the tofu, mixed vegetables, hoisin sauce, and 1 tablespoon of water. Stir fry for about 5 minutes or until the tofu is golden brown and the vegetables are tender. |
|
4
Done
|
Remove the mixture from the pan using a slotted spoon and place it on a plate. |
|
5
Done
|
Wipe down the pan with paper towels to remove any excess oil. |
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