VEGAN PAD THAI
🥣INGREDIENTS (2 people)
150 g rice noodles
100 g extra-firm tofu, drained
1 red pepper, sliced
50 g chinese cabbage, sliced
1 carrot, finely sliced
2 spring onions, roughly chopped
50 g soy sprouts
Sesame oil or vegetable oil
For the sauce
2 Tbsp Okami Bio Super Antiox Mix
1/2 garlic clove, grated
1/4 tsp grated ginger
3 Tbsp soy sauce or tamari
3 Tbsp water
1/2 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp roasted peanuts, chopped
1/ First of all, place the tofu on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down for 10 minutes. After that, cut the tofu into cubes and set aside.
2/ Cook the noodles according to the package instructions. Drain and set aside.
3/While the noodles are cooking, add a bit of sesame oil in a wok or saucepan. Add the tofu and stir-fry for 3-4 minutes, then remove from the pan and set aside.
4/ Using the same wok, add a bit more of oil along with red pepper, chinese cabbage and carrot. Sauté vegetables over medium heat until translucent, about 3-4 minutes. Next, add in the spring onions, soy sprouts and tofu. Sauté again until tender, about 2-3 minutes.
5/Now we will make the pad thai sauce. In a small bowl, mix all the ingredients together until no clumps remain. Then, pour this sauce into the saucepan and mix into the sauce. Let the vegetables and sauce simmer for a few minutes, until the sauce begins to thicken.
6/Then, add in the cooked noodles and mix well until everything is heated and coated in sauce.
7/ Serve the pad thai evenly onto 2 plates, and top with chopped peanuts and lime wedges on the side.