4ozextra-firm tofupressed and then tossed in 1 tablespoon cornstarch
3tablespoons oildivided, use any oil of choice
3largegarlic cloveschopped
1mediumonionsliced, I used yellow onion
1thai chilichopped
1mediumcarrotsliced thin
1largered peppersliced
1.5cupsbean sprouts
1/2cupgarlic chiveschopped 3/4 inch long
1/4teaspoonsaltor as needed
1/4teaspoonred chili flakesor as needed
crushed/chopped peanutsfor serving, around 2-3 tablespoons
lime wedgesfor serving
hot saucefor serving
cilantrooptional, for serving
Instructions
Add rice stick noodles to a large pot and then pour boiling water over the noodles. Soak noodles in boiling water for 8 minutes.Then drain the water and rinse the noodles under cold water and set aside. I also cut the noodles sometimes with a scissor so that it's easier to toss the noodles with the sauce and veggies later.I followed the instructions for the rice stick noodles that I used, if using any other noodle type, follow the instructions on the package.
To a measuring jar or bowl, add all the ingredients for the sauce- tamarind concentrate, soy sauce, brown sugar and 1 tablespoon water. Mix well and set aside.
Press the tofu with a heavy object for around 20 minutes, do this before you soak the noodles. Then cut into small cubes and toss the tofu with cornstarch until coated.
Heat 1 tablespoon oil in a skillet on medium heat. Once hot, add the cornstarch tossed tofu to the pan in a single layer. Cook for around 7 minutes on one side until it turns golden brown in color. Then flip and cook the other side. Remove the cooked tofu on a plate.
To a wok, now add the remaining 2 tablespoons of oil on medium-high heat. Once hot, add the chopped garlic, sliced onion, thai chili and cook for 2 minutes.
Then add the sliced carrot and peppers and cook for 2 more minutes, then add the bean sprouts and mix.
Add in the prepared sauce followed by the noodles. Mix well until everything is well combined, I use a pair of tongs to mix everything together.
Cook for around 3 minutes until all of the sauce is absorbed by the noodles. Then add garlic chives.Also add salt and red chili flakes, mix and turn off the heat.
Place this Vegan Pad Thai on serving plate and garnish with lots of crushed peanuts and serve with lime wedge and a side of hot sauce.
Notes
If you wish, you can add the pan fried tofu at the end before serving. This will keep them crispier.
To make this gluten-free, use gluten-free soy sauce (tamari).
While you soak the noodles, press the tofu too. And then chop everything.
If you have whole tamarind block, soak a small part of it in hot water for 20 minutes, then use a strainer to strain the juice. Use that thick juice in the recipe.