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4 Servings
Recipe By: minimalistbaker.com

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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