Tofu Pad Thai

 

You may have heard the saying “eat the rainbow.” Not only does filling your plate with a variety of beautiful colors make the dish look really pretty, but it also ensures you’re getting a variety of flavonoids with every bite. This dish contains isoflavones in the tofu, flavonones in the lime, and flavonols in the garlic, onion, and red pepper. Add Tofu Pad Thai to your culinary library if you love recipes that optimize health, taste delicious, and present beautifully!

Tofu Pad Thai

Ingredients

Tofu

 14 oz organic firm or extra firm tofu (pressed and drained, cut into 1-inch cubes)

 ¼ cup organic corn meal

 ¼ cup organic oat flour

 1 tsp garlic powder

 1 tsp onion powder

 ½ tsp salt (optional)

Pad Thai Sauce

 3 tbsp organic tomato paste

 4 tbsp organic tamari (reduced-sodium, or coconut aminos)

 3 tbsp maple syrup (or date paste, link in Chef’s Notes)

 ¼ cup lime juice (freshly squeezed)

 1 tbsp chili paste (optional)

 2 tbsp organic miso (mellow white or chickpea)

 6 tbsp water

Noodles

 8 oz organic pad thai noodles (dry)

Vegetables

 1 large carrot (julienned)

 1 medium red pepper (julienned)

 3 large garlic cloves (minced)

 1 cup mung bean sprouts

 2 green onions (sliced, green and white portions) + 1 if needed

 ¼ cup cilantro (optional) chopped

 ¼ cup peanuts (raw or roasted)

 lime wedges (for serving)

Directions

1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2

Combine the cornmeal, oat flour, garlic powder, onion powder, and salt, if using, to a large bowl. Add the tofu and toss gently to coat. If the tofu is too soft, you can coat each piece individually with clean hands then transfer each piece to the baking sheet.

3

Bake for 40 minutes, tossing halfway through.

4

Meanwhile, make the Pad Thai sauce: Add all ingredients to a medium bowl and whisk until the miso is dissolved. Alternatively, you could mix it in a blender. Set aside.

5

Make the noodles as instructed. Set aside.

6

Make the vegetables: Heat a wok or large stovetop pan over medium to high heat. Add the carrots and red peppers, cooking until the carrots are tender, about 5–7 minutes, stirring occasionally. They shouldn’t stick to the pan, but if they do, add a few tablespoons of water or vegetable broth.

7

Once the carrots are tender, stir in the garlic and cook for 30–60 seconds.

8

Stir the mung bean sprouts and noodles into the vegetables.

9

Add the tofu and Pad Thai sauce. Stir until the noodles, tofu and vegetables are fully mixed with the sauce.

10

Divide the Pad Thai between two plates. Top with green onions, peanuts and cilantro. Serve with lime wedges.

Chef's Notes

Substitutions
Instead of tofu, add frozen, shelled edamame.

In place of red pepper use orange, yellow or green bell pepper.

Instead of mung bean sprouts use sunflower sprouts or snow peas.

In place of cilantro use basil or parsley.

Nut-free
Omit the peanuts or use sunflower seeds instead.

Sugar-free
Use date paste in place of maple syrup.

Prep Ahead
Prepare the tofu ahead of time and store in an airtight container in the refrigerator for up to 3 days. (You’ll want to reheat it in the oven at 400 degrees F for 10–15 minutes before adding it to the noodles).

Make the sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days.

Cut the vegetables ahead of time and store in the refrigerator for up to 3 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

https://foodrevolution.org/recipes/tofu-pad-thai/