Vegan Pad Thai with Tofu and Cashews
Vegan Pad Thai with Tofu and Cashews
Preparation time: 30 minutes
Cooking time: 15 minutes
Servings: 4
Pad Thai is a super-flavourful traditional Thai dish. It's easy to prepare and makes a satisfying and filling meal that'll please the whole family! For an absolutely delicious meal, serve with crunchy cashews, fresh cilantro and a wedge of lime.
Ingredients
Pad Thai sauce
- 2 tbsp tomato paste
- 4 tbsp soy sauce
- ¼ cup lime juice
- 2 tbsp maple syrup or cane sugar
- 3 tbsp water
- 2 tbsp rice vinegar
- Sriracha sauce to taste
Pad Thai
- Rice noodles
- 2 tbsp vegetable oil
- 1 block firm tofu
- 2 cloves garlic
- 1 generous pinch sea salt
- 2 French shallots
- ¾ cup broccoli florets
- 3 green onions
- 1 cup fresh cilantro
- 1/4 cup non-roasted cashews
- 1 cup bean sprouts
- 2 carrots
- Lime wedges, for serving
Preparation
Pad Thai sauce
- Place all the ingredients in a Mason jar, close with the lid and shake to mix. Set aside.
Pad Thai
- Cook the rice noodles according to the package directions (usually about 3-5 minutes). Once cooked, rinse them in cold water to stop the cooking process. Set aside.
- Julienne the carrots with a mandolin, grater or peeler. Mince the shallots and green onions. Chop the garlic and cilantro. Coarsely chop the cashews.
- Cut the tofu evenly into strips. In a large nonstick skillet, heat the vegetable oil. Add the minced shallots and cook for about 2 minutes. Add the tofu, garlic, and pinch of salt. Brown the tofu for 2 minutes over medium-high heat. Add the broccoli florets and cook for another minute.
- Add the cooked noodles and ⅓ cup of the sauce, mixing well to cover all the ingredients. Cook for about 30 seconds, until the sauce is absorbed.
- Add the green onions and cilantro and toss lightly. Add 1 tbsp of sauce at a time until the desired texture and flavour is achieved.
- To serve, add the carrots, bean sprouts and cashews. Garnish each plate with a wedge of lime.
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