Vegan Pad Thai

veganheaven.org

CathyH

subheading: For the vegan Pad Thai:

7 oz rice noodles

2 cups broccoli florets

1 red bell pepper, thinly sliced

1 carrot, thinly sliced

¾ cup baby corn cobs

2 cloves of garlic, minced

3 green onions, cut into rings

1 piece of fresh ginger (about 1 inch)

subheading: For the vegan Pad Thai sauce:

4 tablespoons soy sauce

2 tablespoons fresh lime juice

2 tablespoons rice vinegar

2 tablespoons smooth peanut butter

1 tablespoon sambal olek, sriracha, or other chili paste

½ teaspoon ground ginger

2 teaspoons brown sugar/ coconut sugar

1 tablespoon tamarind paste (optional)

black pepper

subheading: For the crispy oven-baked tofu:

7 oz firm or extra-firm tofu

1 teaspoon sesame oil

2 teaspoons soy sauce

1 tablespoon corn starch

subheading: To serve:

lime wedges

freshly chopped cilantro

roasted peanuts

Directions at veganheaven.org

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