Vegan Pad Thai

Ingredients

• 2 Tbsp vegetable oil
• 15.873 oz firm tofu
• 5.291 oz brown rice noodles
• 1 Tbsp vegetable oil
• 6 garlic clove
• 2 medium shallot
• 2 stalk green onion
• 1 fresh red chili
• 1 1/2 Tbsp pickled radish
• 1 medium carrot
• 1 red bell pepper
• 1 cup shredded green cabbage
• 1/4 cup reduced-sodium soy sauce
• 3 Tbsp tamarind paste
• 2 Tbsp granulated sugar
• 1 Tbsp rice vinegar
• 1 Tbsp sriracha
• 1/2 lime
• 1 cup fresh bean sprouts

Instructions

1. 1

   Heat the oil in a large pan over high heat. When hot, add the tofu and cook until lightly crispy on all sides, about 8 minutes. Then transfer to a bowl.

2. 2

   Add the rice noodles to a large bowl and cover with boiling water. Let sit to soften, and drain when 1 to 2 minutes before al dente. Rinse under cold water.

3. 3

   Heat the oil in a sauté pan over medium-high heat. When hot, add the garlic, shallots, green onions, chili, and pickled radish. Cook for 5 to 8 minutes.

4. 4

   Then add the carrot, bell pepper, and cabbage and cook for 5 more minutes.

5. 5

   Add the soy sauce, tamarind paste, sugar, vinegar, sriracha, and lime juice. Stir.

6. 6

   Add the rice noodles to the pan, and toss to combine. Cook until everything is warmed through and the noodles are fully cooked.

7. 7

   Add the bean sprouts and tofu to the pan, and toss to coat.

8. 8

   Serve while hot, top with desired garnishes, and enjoy!