Vegan Pad Thai with Tofu and Tamarind

Total time1 hr 15 min

Prep time25 min

Cook time20 min

4.6

(19)

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Ingredients

4 servings

For the noodles

8 oz dried flat rice noodles (about 3mm wide)

For the tofu

14 oz extra-firm tofu
2 tbsp neutral oil (such as avocado oil or canola oil), divided

For the sauce

3 tbsp tamarind concentrate
3 tbsp tamari
2 tbsp coconut sugar
1 tbsp rice vinegar
1 tsp sriracha

For the stir-fry

3 scallions, white and green parts separated, thinly sliced
3 cloves garlic, minced
1 cup bean sprouts

For serving

⅓ cup roasted peanuts, roughly chopped
2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges

Instructions

1
Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towels. Set a heavy skillet or cutting board on top and press for 20–30 minutes, until the towel has absorbed most of the surface moisture. Cut the pressed tofu into ¾-inch cubes.
2
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 20–25 minutes, until pliable and just barely tender but still with a firm bite — they will finish cooking in the wok. Drain in a colander and set aside.

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