Vegetarian Pad Thai
with Golden Tofu & Cashews
Cooking time
30 minutes
Servings
2 / 4
Calories
980 /serving
With its familiar mountain of rice noodles, Pad Thai is probably the most popular and recognizable Thai dish the world over. Our vegetarian version is bursting with perfectly seasoned cubes of tofu, cashews, bell peppers and edamame. Tossed in a Sriracha-spiked sauce, our well-balanced twist on a beloved classic won’t disappoint.
We will send you:
- 2 Garlic cloves
- 1 Yellow onion
- 1 Lime
- 1 Orange or red bell pepper
- 60ml Tomato paste
- 120ml Soy sauce reduced in sodium
- 12g Golden brown sugar
- 90ml Rice vinegar
- 225g Tofu
- 15ml Sriracha
- 30g Roasted cashews
- 225g Rice noodles
- 60g Edamame
You will need:
Large pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper
Total Fat
35 g
Saturated Fat
5 g
Sodium
2524 mg
Total Carb
127 g
Sugars
16 g
Protein
39 g
Fibre
8 g
Preparation
Mise en place
Bring a large pot of water to a boil. Mince the garlic. Peel, halve and thinly slice the onion. Core and julienne the bell pepper. Halve the lime; juice one half and cut the other half into wedges. Pat the tofu dry with paper towel and cut into ½ inch cubes.
Brown the tofu
In a large pan (nonstick, if possible), heat a thin layer of oil on medium-high. Add the tofu to the pan and cook, stirring often, 9 to 11 minutes, until browned on all sides and heated through. Transfer to a paper towel-lined plate and season with S&P to taste. Wipe out the pan.
Make the sauce & cook the noodles
While the tofu cooks, in a bowl, combine the lime juice, soy sauce, brown sugar, rice vinegar, tomato paste and as much of the Sriracha as you’d like. Add the rice noodles to the pot of boiling water and cook, 4 to 5 minutes, until al dente (still slightly firm to the bite). Thoroughly drain the noodles and toss with oil to prevent from sticking.
Start the pad thai
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and onion. Cook stirring frequently, 30 seconds to 1 minute, until fragrant. Add the edamame and bell pepper; season with S&P. Cook, stirring often, 4 to 5 minutes, until the vegetables begin to soften.
Finish the pad thai & serve
Add the drained noodles and ⅓ of the sauce to the pan. Toss to coat the noodles thoroughly. Add the tofu and cook, 30 seconds to 1 minute, until the tofu is heated through. Remove from the heat and add the remaining sauce; season with S&P to taste and toss well to combine. Divide the finished pad thai between your plates. Garnish with the cashews (roughly chop before adding) and lime wedges. Bon appétit!
