Easy Vegan Pad Thai

Ingredients

• 8 oz rice noodles
• 16 oz extra firm tofu
• 1/2 white onion
• 1/2 red bell pepper
• 1/2 cup shredded carrot
• 1/2 cup chopped baby bok choy
• 1 tsp minced garlic
• 1/2 cup sliced green onions
• 1/2 cup mung bean sprouts
• Optional - crushed peanuts, cashews, cilantro for garnish
• 5 dates
• 1/2 cup water
• 4 Tbs low-sodium soy sauce (tamari for GF)
• 2 Tbs rice vinegar
• 2 Tbs lime juice
• 2 Tbs vegan Worchestershire
• 1-2 tsp sriracha

Instructions

1. 1

   Soak noodles in warm water for 30 min

2. 2

   Press and cut tofu into 1-inch cubes

3. 3

   Bake or air fry tofu for 15 min @375° F, set aside

4. 4

   Remove pits from dates and add to blender

5. 5

   Blend all sauce ingredients until smooth

6. 6

   Toss baked tofu with sauce to marinate until needed

7. 7

   Chop all veggies and prepare pan or wok

8. 8

   Using a little water or veg broth, heat up pan and add onion

9. 9

   Add peppers, carrots, and bok choy and stir fry until just softened

10. 10

    Add garlic and stir for 30 seconds

11. 11

    Add sauce and tofu - mix well and cook for an additional 1-2 min

12. 12

    Drain noodles and add to pan - mix well

13. 13

    Add green onions and bean sprouts and stir

14. 14

    Cook 1-2 min until veggies and noodles are done

15. 15

    Garnish with crushed peanuts, more green onions, cilantro, and/or sriracha