Tofu Pad Thai
A delicious and balanced Thai dish featuring rice noodles, vegetables, and tofu in a flavorful sauce!
Equipment
- Pan
- Mixing Bowl
- Pot for boiling noodles
Ingredients
- 16 ounces rice noodles
- 2 tablespoons tamarind paste
- 1/2 cup vegetable broth
- 3 tablespoons soy sauce
- 2 teaspoons sriracha
- 4 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1 package extra-firm tofu water pressed out and diced
- 1/2 tablespoon ginger powder
- 3 cloves garlic minced
- 1 cup broccoli chopped
- 1/2 cup peanuts
Instructions
- Cook the rice noodles according to package instructions. Set aside.
- In a bowl, mix tamarind paste, vegetable broth, soy sauce, sriracha, brown sugar, and peanut butter to form the sauce.
- In a pan over medium heat, add diced tofu, ginger powder, and minced garlic. Cook for 5-7 minutes until tofu is lightly browned.
- Add diced jalapeno and chopped broccoli, cooking for another 5 minutes until vegetables are slightly tender.
- Drain the noodles and add them to the pan along with peanuts and half of the sauce. Stir to combine.
- Gradually add the remaining sauce, stirring until everything is evenly coated and the sauce thickens slightly.
- Serve immediately with garnishes such as extra peanuts, lime wedges, and cilantro.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.