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Easy Tofu Pad Thai (Vegan) | Minimalist Baker Recipes

Ingredients

• SAUCE
• 1 ½ tsp tamarind paste / concentrate* (or sub additional 1 Tbsp / 15 ml lime juice as recipe is written)
• 1/3 cup coconut aminos (or sub half the amount with tamari or soy sauce and work your way up as it’s saltier)
• 3 ½ Tbsp coconut sugar
• 1 ½ tsp chili garlic sauce
• 1 ½ Tbsp lime juice
• 1-2 tsp Vegetarian Fish Sauce ( or store-bought // optional)
• STIR FRY
• 1 Tbsp sesame oil (if avoiding oil, omit and use a nonstick pan)
• 1 cup cubed extra firm tofu
• 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional)
• 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
• 1 Tbsp coconut aminos (or tamari)
• 1 cup bean sprouts
• 1 cup chopped green onions
• 1/3 cup chopped roasted salted peanuts
• NOODLES
• 8 ounces Pad Thai rice noodles (We like Annie Chun’s brand)
• FOR SERVING optional
• Lime wedges
• Bean sprouts
• Peanut sauce
• Shredded carrot
• Cilantro
• Sriracha or Chili Garlic Sauce (we like Huy Fong Foods brand)

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