Pad Thai with tofu: Try this recipe today
Pad Thai is a beloved street food dish originating from Thailand, typically featuring stir-fried rice noodles with a harmonious blend of sweet, sour, and savory flavors. Its popularity has spread worldwide, offering a vegetarian-friendly option with tofu as a protein source. As we explore the art of creating this delectable dish at home, let's get cooking.
Gather the following ingredients
Assemble eight ounces of flat rice noodles, one pressed and cubed firm tofu block, two tablespoons vegetable oil, one sliced red bell pepper, a cup of bean sprouts, three chopped green onions, two minced garlic cloves, one-quarter cup crushed peanuts, three tablespoons each of tamarind paste and brown sugar, one tablespoon of soy sauce, and vegan sauce of your choice.
Prepare the sauce
Start by combining the tamarind paste, vegan sauce, brown sugar, and soy sauce in a small bowl. Whisk these ingredients together until they're fully integrated. This blend is crucial for achieving Pad Thai's signature tangy-sweet flavor profile. After mixing, set the bowl aside for the flavors to intermingle as you prepare the remaining elements of your dish.
Cook the noodles
Bring a large pot of water to a boil and cook the rice noodles as the package directs. Do this for about five minutes or until tender. Make sure not to overcook, as they will be stir-fried later. After cooking, promptly drain and rinse the noodles in cold water to cease the cooking process and keep them from sticking together.
Saute tofu and vegetables
Heat two tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and saute until golden brown on all sides. Remove tofu from the skillet and set aside. In the same skillet, add another tablespoon of oil if needed, then saute red bell pepper slices and minced garlic until fragrant.
Combine and serve
Add the tofu back to the skillet with the bell pepper and garlic. Next, mix in the noodles and pour the sauce over them, tossing well to coat. Fold in bean sprouts and green onions, cooking briefly for another minute. Serve this hot, garnished with crushed peanuts and lime wedges on the side for a zesty finish.
