Tofu Pad Thai

A Passion for Food… A Passion for Flavour – Melanie daPonte

Melanie daPonte, Vegan Personal Chef

Image courtesy of Steve daPonte Image courtesy Steve daPonte

This is a quick and easy recipe for a Thai restaurant favorite. I like to make this dish at home, because I can choose the ingredients. I think it tastes even better than traditionally prepared. Most Thai restaurants season with fish sauce– a real bummer for vegans.

I also like to press and freeze my tofu, then thaw it completely before using in dishes where I want more texture. This method also helps tofu absorb marinade more readily. I just wrap it airtight, freeze overnight, then when thawed, I squeeze it out one more time, and use as desired.

prep

Tofu Pad Thai

from “Big Vegan” by Robin Asnell

  • ¼ cup Vegetable broth
  • 2 tbsp. Lime Juice (or more, to taste)
  • ¼ cup Tamari
  • 2 tbsp. Sugar
  • 2 tsp. Cornstarch
  • 2 tbsp. Canola oil
  • 12 ounces Firm tofu, drained and pressed
  • 1 tsp. Red pepper flakes
  • 1 tbsp. Ginger, fresh, minced, peeled
  • 2 cloves Minced garlic
  • 8 ounces Rice noodles, banh pho
  • 4 Scallions, Cut in 1 inch…

View original post 162 more words

Advertisements