High Fructose Corn Syrup Free Vegan Pad Thai with Tofu and Tamarind

Total time1 hr 15 min

Prep time25 min

Cook time20 min

4.6

(19)

High Fructose Corn Syrup Free Vegan Pad Thai with Tofu and Tamarind

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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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