Vegan Pad Thai with Peanut Sauce
A vegan pad thai with peanut sauce made with crispy tofu. Lots of flavor and plenty of veggies.
Ingredients
- 1 cup tofu (220g) cubed
- 1 carrot peeled and cut julienne style
- 1 Bell pepper de-seeded and chopped
- 3 green onions chopped
- 10 oz brown rice noodles
- 1 lime
- 2 tbsp rice wine vinegar
- 2 tbsp ginger fresh grated
- 2 ounzes purple cabbage grated
- 3 tbsp corn flour
- 2 tbsp oil
- 2 tbsp peanut butter
- 2 tbsp soy sauce
Instructions
- Cut the tofu into cubes. Sprinkle some cornflour on a plate or board and coat the tofu in the cornflour.
- Make up your sauce by combining the juice from one lime, the rice wine vinegar, the soy sauce, the peanut butter and half a cup of water. Mix well with a fork or whisk to make a smooth sauce, You can also use a blender.
- Add a tablespoon of oil to a wok or pan. Fry the tofu for around 8 minutes, moving it around regularly so it cooks evenly on each side.
- Set the tofu aside. and add another tablespoon of oil to the wok. Add the bell pepper, carrot, green onions, purple cabbage and ginger and cook on quite a high heat for about 5 minutes keeping the veg moving around the pan.
- Add the sauce to the wok and stir in along with the veg.
- Add 2 tablespoons of water to a cup along with a tablespoon of cornflour. Mix until the cornflour is fully dissolved and you are left with a liquid resembling milk. Pour over the stir fry.
- Cook on a gentle simmer for around 5 minutes, stirring regularly.
- Cook the noodles according to the packet instructions.
- Add the tofu to the wok with the sauce and veg and stir in. Cook for another half a minute to heat the tofu back up to serving temperature.
- Serve the vegan pad thai on a bed of noodles and enjoy.
Nutrition
Calories: 466kcalCarbohydrates: 70gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 567mgPotassium: 247mgFiber: 8gSugar: 5gVitamin A: 3583IUVitamin C: 46mgCalcium: 111mgIron: 2mg
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