VEGAN PAD THAI WITH BAKED TOFU
This vegan pad Thai adaptation is low-carb, flexible, delicious, and one that you could really get used to making! Possible garnishes include basil, parsley, cashews, edamame beans, sesame seeds, and lime wedges. Serve hot, but tastes fine cold as well.
Provided by Nattonori
Categories World Cuisine Recipes Asian Thai
Time 1h52m
Yield 4
Number Of Ingredients 25
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice into 1/2- to 1-inch thick slabs wide enough for easy flipping.
- Mix soy sauce, rice vinegar, lime juice, coconut oil, tamarind paste, garlic, ginger, and chili-garlic sauce together in a square container. Fit the tofu slabs in the marinade so they are submerged; marinate at least 15 minutes. Transfer tofu to a oven-proof plate, reserving the marinade.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cabbage, carrots, daikon, red bell pepper, and onion in a skillet over medium heat. Add 1/4 cup water; saute vegetables until tender, 10 to 15 minutes.
- Bake tofu in the preheated oven, flipping after 15 minutes, until dry, 30 to 40 minutes. Chop tofu into smaller pieces.
- Whisk flaxseed meal, peanut butter, chili powder, black salt, and stevia into the marinade. Let sit until sauce is thickened, about 5 minutes.
- Stir kelp noodles and bean sprouts into the cabbage mixture in the skillet; cook and stir until softened and heated through, about 2 minutes. Mix in the sauce; cook and stir until sauce thickens and sticks to the noodles, about 5 minutes. Add chopped tofu, green onions, peanuts, and cilantro.
Nutrition Facts : Calories 497 calories, Carbohydrate 49.6 g, Fat 28.2 g, Fiber 16.1 g, Protein 20.7 g, SaturatedFat 13.8 g, Sodium 2330.1 mg, Sugar 14.4 g
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riyad gazi
[email protected]This is the best vegan pad Thai I've ever had! It's so flavorful and satisfying. I especially love the baked tofu. It's a great way to get your protein and it's so crispy and delicious.
Faizan sarwar
[email protected]I'm not a vegan, but I love this pad Thai! It's so flavorful and satisfying. I especially love the baked tofu. It's a great way to get your protein and it's so crispy and delicious.
Finn MCool
[email protected]This is the best vegan pad Thai I've ever had! It's so flavorful and satisfying. I especially love the baked tofu. It's a great way to get your protein and it's so crispy and delicious.
Joshua Vickery
[email protected]I'm so glad I found this recipe! It's the perfect vegan pad Thai. The sauce is flavorful and the tofu is cooked to perfection. I will definitely be making this again and again.
Miyolo Mbuyelwa
[email protected]This pad Thai is amazing! The flavors are so well-balanced and the tofu is cooked perfectly. I will definitely be making this again.
Adrian Trejo
[email protected]I love this recipe! It's so easy to make and it's always a hit with my friends and family. The sauce is delicious and the tofu is cooked to perfection. I highly recommend this recipe.
jolene holtzhausen
[email protected]This is the best vegan pad Thai I've ever had! The sauce is creamy and flavorful, and the tofu is cooked perfectly. I will definitely be making this again and again.
Ghost Kid
[email protected]I'm not a vegan, but I love this pad Thai! It's so flavorful and satisfying. I especially love the baked tofu. It's a great way to get your protein and it's so crispy and delicious.
Gloria Arosemena
[email protected]This pad Thai is amazing! I've made it several times now and it's always a crowd-pleaser. The sauce is flavorful and the tofu is cooked to perfection. I highly recommend this recipe.
owuri official
[email protected]I made this dish last night and it was a hit! My family loved it. The sauce is so good and the tofu is cooked perfectly. I will definitely be making this again.
Aaditya Bishwarkma
[email protected]This vegan pad Thai is delicious! I love the combination of flavors and textures. The tofu is perfectly baked and the sauce is flavorful and creamy. I will definitely be making this again.