Vegan Tofu Pad Thai

americastestkitchen.com

Francine Proulx Harvey

I've put the calories/carbs/protein/sugar in every title for quick reference for different ways of eating.

subheading: GATHER YOUR INGREDIENTS:

subheading: Sauce:

3 tablespoons tamarind paste ***

¾ cup boiling water

¼ cup Vegetarian Fish Sauce Substitute

3 tablespoons organic sugar

2 tablespoons rice vinegar

1 tablespoon vegetable oil

⅛ teaspoon cayenne pepper

subheading: Noodles, Tofu, and Garnish:

8 ounces (¼-inch-wide) rice noodles

14 ounces extra-firm tofu, cut into ¾-inch cubes

⅓ cup cornstarch

¼ cup vegetable oil

1 shallot, minced

3 garlic cloves, minced

6 ounces (3 cups) bean sprouts

4 scallions, sliced thin on bias

Salt

¼ cup minced fresh cilantro

2 tablespoons chopped dry-roasted peanuts

For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. This dish comes together very quickly; make sure to prep all your ingredients before you start cooking.

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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