Vegan Pad Thai
Sauce
Tamari - 6 Tbsp
Sugar - 6 Tbsp
Tomato Paste - 2 Tbsp
Asian Hot Chili Sauce - 2 Tbsp
Rice Vinegar - 1/4 Cup
Lime Juice - 3 Tbsp
Pad Thai
Peanut Oil - 6 Tbsp
Tofu Drained - 1 Lb
Medium Red Onion Diced - 1
Garlic Cloves Minced - 2
Scallions 1.5 inch slices - 8
Rice Noodles Package - 8 Oz
Bean Sprouts - 2 Cups
Small Red Chilies Crumbled - 2
Roasted Peanuts Chopped - 1/2 Cup
Fresh Cilantro - 1/4 Cup
Instructions
Prepare the rice noodles according to the package directions. Mix together the ingredients for the sauce. Preheat a large nonstick skillet or wok over moderate-high heat. Pour 2 TBSP of the peanut oil into the pan and heat, then quickly add the tofu. Stir-fry for 4 to 5 minutes, until the tofu is crisp on the outside. Remove from pan and set aside. Pour 2 TBSP more of the peanut oil into the pan. Add half the red onion and stir-fry for 30 more seconds. Add half of the sauce and when it starts to bubble, add the noodles. Cook for 2 minutes stirring constantly. Add the tofu, bean sprouts, scallions, chilies, and peanuts. Stir for 30 more seconds. Garnish with cilantro and lime wedges.