Ingredients
For the Tofu:
400 g firm tofu, pressed and cut into cubes
2 tablespoons cornflour
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
For the Pad Thai Sauce:
4 tablespoons peanut butter (smooth or crunchy)
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon maple syrup or agave nectar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
½ teaspoon chilli flakes (adjust to taste)
100 ml warm water (to thin the sauce)
For the Noodles and Vegetables:
300 g noodles
1 red bell pepper, thinly sliced
1 carrot, julienned
1 small pak choi, halved
100 g bean sprouts
2 tablespoons vegetable oil
For Garnish:
2 spring onions, finely chopped
1 tablespoon sesame seeds
30 g roasted peanuts, crushed
Small handful fresh coriander leaves
Fresh red chilli slices (optional)
Method
Wrap the tofu in a clean towel and press for 10 minutes to remove excess moisture.
Cut into cubes and toss with cornflour, salt, and pepper.
Heat oil in a large pan or wok over medium-high heat.
Fry tofu for 3–4 minutes on each side until golden and crispy.
Remove and set aside.
Whisk together the sauce ingredients in a bowl, gradually adding warm water until smooth and pourable.
Cook the rice noodles according to package instructions.
Drain and rinse under cold water.
In the same pan, heat a bit more oil.
Add red pepper, carrot, and pak choi.
Stir-fry for 2–3 minutes until just tender.
Add the cooked noodles and pour in the Pad Thai sauce.
Toss everything together and let it cook for 1–2 minutes.
Return the tofu to the pan with the bean sprouts.
Gently fold through until heated.
Divide into bowls and top with spring onions, sesame seeds, crushed peanuts, coriander, and chilli slices if using.
Serve immediately and enjoy!
by Whiterabbit2000
2 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-pad-thai-1)
Ingredients
For the Tofu:
400 g firm tofu, pressed and cut into cubes
2 tablespoons cornflour
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
For the Pad Thai Sauce:
4 tablespoons peanut butter (smooth or crunchy)
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon maple syrup or agave nectar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
½ teaspoon chilli flakes (adjust to taste)
100 ml warm water (to thin the sauce)
For the Noodles and Vegetables:
300 g noodles
1 red bell pepper, thinly sliced
1 carrot, julienned
1 small pak choi, halved
100 g bean sprouts
2 tablespoons vegetable oil
For Garnish:
2 spring onions, finely chopped
1 tablespoon sesame seeds
30 g roasted peanuts, crushed
Small handful fresh coriander leaves
Fresh red chilli slices (optional)
Method
1. Wrap the tofu in a clean towel and press for 10 minutes to remove excess moisture.
2. Cut into cubes and toss with cornflour, salt, and pepper.
3. Heat oil in a large pan or wok over medium-high heat.
4. Fry tofu for 3–4 minutes on each side until golden and crispy.
5. Remove and set aside.
6. Whisk together the sauce ingredients in a bowl, gradually adding warm water until smooth and pourable.
7. Cook the rice noodles according to package instructions.
8. Drain and rinse under cold water.
9. In the same pan, heat a bit more oil.
10. Add red pepper, carrot, and pak choi.
11. Stir-fry for 2–3 minutes until just tender.
12. Add the cooked noodles and pour in the Pad Thai sauce.
13. Toss everything together and let it cook for 1–2 minutes.
14. Return the tofu to the pan with the bean sprouts.
15. Gently fold through until heated.
16. Divide into bowls and top with spring onions, sesame seeds, crushed peanuts, coriander, and chilli slices if using.
17. Serve immediately and enjoy!
That’s a ton of ingredients that do no belong in pad thai, whereas the ingredients that should be there aren’t there 😅 even though it looks somewhat similar, I’d be surprised if it even remotely tasted similar.