A deliciously healthy version of your take-out favorite! All whole food plant based and oil free!
Ingredients
Crispy Baked Tofu
1 block tofu
2 tablespoons tamari
1 tablespoon rice vinegar
1 tablespoon maple
¼ teaspoon chili flakes
Pad Thai1 recipe baked tofu (see above)
4 oz dried rice noodles soaked in water for 20 minutes
2 green onions, sliced
2 tablespoons coconut sugar or brown sugar
3 tablespoons tamari
3 tablespoons lemon or lime juice
1 pinch ground red chili (optional)
1 tablespoon miso
3 tablespoons water + more as needed
1 clove garlic
1 tablespoon fresh ginger grated
¼ cup cashews, chopped
6 red radishes, julienned
1 dozen sprigs cilantro
1 lime, cut into wedges
Instructions
For the Crispy Baked Tofu
Pre-heat oven to 400F.
Cut tofu into ¼” thick strips about 2”-3” long.
Combine tamari, rice vinegar, maple and chili flakes in a bowl. Toss with the tofu strips.
Remove tofu but reserve liquid.
Cover a baking sheet with parchment paper or foil.
Place the tofu on the lined baking sheet and place in the oven to bake for 30-45 minutes. Turn every 15 minutes
For the Pad Thai
Soak the noodles for 20 minutes, or prepare them following the package instructions. They should be firm and not mushy. Rinse in cold water and drain well after soaking.
Combine the noodles and green onion. Toss well.
Whisk together the sugar, tamari, lime juice, chile, and miso.
Heat the water in a large skillet, add the baked tofu an then the garlic and ginger. Cook briefly.
Add noodles, green onion and sprout mixture. Stir well.
Add the sugar, tamari, lime and miso mix.
Cover and cook until hot, stirring frequently.
To serve, put on a plate with more sprouts and garnish with cashews, radishes, cilantro, and lime.
Recipe by Plant Craft at https://www.rachelcarr.com/crispy-tofu-pad-thai/