Veggie Loaded Tofu Pad Thai (Vegan)

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SERVES:

Prep Time:

15 minutes

Cook Time:

12 minutes

Whether you're whipping this noodle recipe up for a quick weeknight dinner or impressing friends on the weekend, this Vegan-friendly Pad Thai is your new go-to.

It's loaded with good-for-you veggies like broccoli, Pak choy, and carrots, and tastes restaurant quality topped off with crunchy peanuts, a squeeze of fresh lime, and a sprinkle of coriander for extra zing (if that's your thing!)

Don't be shy to get creative with your veggies, this is a great one for using up odds and ends from the fridge! Cabbage, capsicum, spinach or even shredded Brussels sprouts would all make great additions. You can also substitute the tofu for other proteins like tempeh, chicken, beef or prawns.

This Veggie Loaded Tofu Pad Thai is bringing fun, flavor, and fantastic eats right at home.

_INGREDIENTS:

1 head broccoli
1 carrot
1 brown onion
2 heads Pak choy (or Bok choy)
3 cloves garlic, sliced
150g rice noodles
300g firm tofu
2 Tbsp Sesame oil

‍

_SAUCE:

4 Tbsp lime juice
2.5 Tbsp brown sugar
1.5 Tbsp sweet chili sauce
2.5 Tbsp soy sauce
1 clove garlic, crushed and minced

_GARNISH:

2 Tbsp peanuts, chopped
1 lime, cut into quarters.
Fresh coriander

_{INSTRUCTIONS:}

Take the tofu out of its packaging and place on a plate. Place another heavy plate on top of the tofu to create a weight, this will press out any excess liquid from the tofu. Set aside for 10 minutes to drain.
Slice the tofu in half and cut into slices.
To make the sauce, add all the sauce ingredients to a small pot. Heat through for 30-60 seconds on a low heat while stirring. Remove from the heat and set aside.
Slice the onion and garlic. Cut the broccoli florets into smaller pieces and slice the broccoli stalk into long skinny strips (julienne style)
Cut the stalk off the Pak choy, separating the leaves from the stalk. Cut the Pak choy stalk into smaller pieces. Roughly chop the leaves.
Wash then peel the carrot into thin strips.
Place the rice noodles into a large bowl and cover with boiling water. Place a plate over the bowl and set aside for 5-10 minutes until the noodles are soft.
Once all your ingredients are ready, it’s time to cook the pad thai. Heat a large wok with 2 Tbsp sesame or peanut oil to medium heat. Add the tofu pieces into the wok and cook for 2 minutes per side until golden brown.
Add the sliced garlic and onions and sauté for 2-3 minutes. Add the broccoli florets, broccoli stalk and Pak choy stalk into the wok, sauteing for a further 2 minutes and stirring often.
Add the noodles into the pan, pour in the sauce and mix through the noodles and vegetables. Add the carrot and Pak choy leaves. Continuing mixing for 1-2 minutes.

‍To serve: Divide the pad Thai between 4 bowls, sprinkle over the chopped peanuts and garnish with a wedge of lime and fresh coriander if you'd like!

‍Notes: Don't be shy to try other vegetables in this recipe: cabbage, capsicum, or even shredded Brussels sprouts. You can also substitute the tofu for other proteins like chicken, beef or prawns.

wonkybox

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