Spring Vegetables and Tofu Pad Thai

I enjoy Pad Thai from Thai restaurants and have experimented with various ingredients at home. This plant-based Pad Thai with tofu is one of my favorites. Appreciate the vibrant green and delightful flavor.

spring vegetables and tofu pad thai

Ingredients:

<Serves: 2-3>

8 oz (227g) rice noodles, or your preferred type of noodles

1 tsp minced garlic

8 oz extra firm or firm tofu, diced into 1-inch cubes

1/2 cup chopped green onions

1 cup asparagus, sliced into 2-inch pieces

1 tbsp olive oil

Salt and pepper to taste

Sesame seeds (black or white)

Lime juice

Peanut Sauce:

1/2 to 1 tablespoon of grated ginger

1/4 cup of peanut butter (unsweetened and without added oil)

3 tablespoons of rice vinegar or a vinegar of your choice

2.5 tablespoons of soy sauce or tamari shoyu for a gluten-free alternative

1 tablespoon of sesame oil, with the option to substitute olive oil

Instructions:

1. In a bowl, combine the ingredients for the peanut sauce. Cook the rice noodles according to the package directions. Once cooked, drain the noodles in a colander. If the noodles become sticky, gently toss them with 1 tsp of sesame seed oil.

2. In a large skillet or wok, heat sesame seed oil over medium heat. Add the tofu and stir for a few minutes. Incorporate the garlic and cook for an additional minute.

3. Add the asparagus and season with salt and pepper. Cook until the asparagus is bright green and crisp-tender, approximately 7-8 minutes.

spring vegetables and tofu pad thai

4. Incorporate the green onions and sauté for one minute. Introduce the noodles and peanut sauce, cooking for an additional 1 to 2 minutes, while tossing until the liquid is fully absorbed.

5. Serve promptly, adding a squeeze of lime juice. Optionally, garnish with sesame seeds.

spring vegetables and tofu pad thai

Posted on May 4th, 2020