Tofu Pad Thai

foodrevolution.org

Badger2nole

subheading: Tofu:

14 oz organic firm or extra firm tofu (pressed and drained, cut into 1-inch cubes)

¼ cup organic corn meal

¼ cup organic oat flour

1 tsp garlic powder

1 tsp onion powder

½ tsp salt (optional)

subheading: Pad Thai Sauce:

3 tbsp organic tomato paste

4 tbsp organic tamari (reduced-sodium, or coconut aminos)

3 tbsp maple syrup (or date paste, link in Chef’s Notes)

¼ cup lime juice (freshly squeezed)

1 tbsp chili paste (optional)

2 tbsp organic miso (mellow white or chickpea)

6 tbsp water

subheading: Noodles:

8 oz organic pad thai noodles (dry)

subheading: Vegetables:

1 large carrot (julienned)

1 medium red pepper (julienned)

3 large garlic cloves (minced)

1 cup mung bean sprouts

2 green onions (sliced, green and white portions) 1 if needed

¼ cup cilantro (optional) chopped

¼ cup peanuts (raw or roasted)

lime wedges (for serving)

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