Red Meat Allergy Friendly Tofu Pad Thai with Turmeric & Ginger
Total time55 min
Prep time20 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz flat rice noodles (pad thai width)
For the sauce
- 3 tbsp tamarind paste
- 3 tbsp coconut aminos
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes
For the stir-fry
- 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
- 3 tbsp avocado oil, divided
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
- 2 medium carrots, julienned or coarsely grated
- 2 cups bean sprouts
- 3 large eggs, lightly beaten
For serving
- ¼ cup dry-roasted peanuts, roughly chopped
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and just barely flexible but not fully soft — they will finish cooking in the wok. Drain and set aside.
- 2
In a small bowl, whisk together the tamarind paste, coconut aminos, maple syrup, grated ginger, turmeric, and red pepper flakes until smooth. Set aside.
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