Speedy Vegan Pad Thai

Difficulty: Easy
Grade: 8.5
Duration: 30 min
Number of people: 2-3
Note: Chill recipe, requires some chopping to julienne everything.

• 2 Tbsp (30 mL) vegetable oil
• 1 block firm tofu, pressed, cut into 1 cm (1/4 inch) blocks
• 1 Tbsp (15 mL) vegetable oil
• 5 - 6 cloves garlic, minced
• 2 medium shallots, diced
• 2 green onions, cut into 2 inch pieces
• 1 fresh chili, minced
• 150 g (5 oz) brown rice noodles
• 1 carrot, jullienned
• 1 red bell pepper, jullienned
• 1 cup shredded green cabbage (optional) —> wij doen vaak paksoi
• 1 cup fresh bean sprouts
• ¼ cup (60 mL) Sodium-reduced soy sauce
• 3 Tbsp (45 mL) tamarind paste
• 2 Tbsp (25 g) Raw sugar —> kan je skippen of agave siroop oid
• 1 Tbsp (15 mL) rice wine vinegar (optional)
• 1 Tbsp (15 mL) Sriracha hot sauce (optional)
• ½ lime, juiced

1. Chop all the onions, garlic, and veggies, and set aside.
2. Add the oil to a large pot or wok on high heat. Once the oil is hot, add the tofu and let cook until lightly crispy on all sides. Stir periodically, to avoid burning, but avoid over-stirring as this can break up the tofu. When crispy, remove from the heat and set-aside in a bowl. —> je kunt het ook in de oven doen door de oven op 200 graden te zetten en de tofu in reepjes op de bakplaat te leggen voor ongeveer 20-25 minuten.
3. To the same pan on medium heat, add the 1 Tbsp vegetable oil and once hot, add the garlic, shallots, green onions, chili. Let cook, occasionally stirring to avoid burning. Continue for 5 - 8 minutes, or until the garlic is fragrant and the everything is lightly golden.
4. While that cooks, add the rice noodles to a bowl and pour over some warm water. Let sit until softened, then drain and rinse with cold water. You want the noodles to be just slightly undercooked, because you want it to soak up some of the sauce when cooking it again later.
5. When the garlic, onions and tofu are lightly golden, then add all vegetables to the pan and cook for 5 minutes, until crunchy, but softened.
6. Add the soy sauce, sugar, tamarind paste, Sriracha, and lime juice and stir to combine.
7. Drain the rice noodles and add to the pot along with the sauce. Mix and toss until everything is warmed through.
8. Serve with crushed peanuts (of cashew), cilantro, green onions, lime wedges and a handful of bean sprouts.

source: https://www.pickuplimes.com/recipe/speedy-vegan-pad-thai-116

#noodles