Pad Thai with Tofu

2 Apr

Ahh, I have been neglecting by blog lately. Part of the reason is that I started to realize that baking and my waistline do not go well together, so I’ve cut down on it. But now it feels like something is missing from my life! I’m looking for healthier dessert recipes, if anyone has any suggestions 🙂

But anywho, today I’m sharing another standby recipe in my household– Pad Thai. We love pad thai so much that we have it at least once every other week.

It’s hard to believe that before I met my husband, I had never even tried pad thai before. I come from a very small town where the only ethnic food to be found is at a Chinese restaurant. When I met my husband, he introduced me to all the great ethnic foods I had been missing out on– especially Thai and Indian cuisine. It was great moving to Indianapolis and being able to visit amazing restaurants like Sawasdee Thai Cuisine on a regular basis.

Since then, we moved to a smaller city with some decent ethnic restaurants, but I haven’t found too many that I’m really excited about yet. But it’s OK, because we can always make our own exciting food 🙂


Pad Thai with Tofu (adapted from recipe by Vegan Planet Cookbook)

Ingredients:

  • 12 ounces rice noodles
  • 2 tbsp plus 1 tsp peanut oil
  • 8 oz extra firm tofu, trained and cut into cubes
  • 2 tbs tamari or other soy sauce
  • 1 red pepper, seeded and cut into strips
  • 3/4 cup frozen broccoli florets
  • 1/2 medium onion, diced
  • 1 garlic clove, minced
  • 1 medium roma tomato, peeled, seeded, and chopped
  • 2 tbsp firmly packed light brown sugar
  • 2 tbsp rice vinegar
  • Juice from 1 lime
  • 1/4 cup chopped unsalted dry-roasted peanuts
  • 1/2 cup fresh bean sprouts (optional– I don’t like them!)

Preparation:

  • Prepare the rice noodles according to the package directions. Drain and place in a large bowl. Toss the noodles with 1 tsp peanut oil and set aside.
  • Heat 1 tbsp peanut oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until lightly browned, about 5 minutes. Add 1 tbsp of the tamari, stirring to coat. Transfer to a platter and set aside.
  • Heat the remaining 1 tbsp peanut oil in the same skillet or wok over medium heat. Add the bell pepper, broccoli, onions, and garlic and stir fry until softened, about 5 minutes. Add the tomato, brown sugar, vinegar, and remaining 1 tbsp tamari. Cook for about 3 minutes to blend the flavors. Add the reserved noodles and tofu and toss gently to combine and heat through, about 5 minutes.
  • Divide among 3-4 individual plates, squeeze with lime juice, sprinkle with peanuts, and top with bean sprouts (if desired).

Makes 3-4 servings.

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2 Responses to “Pad Thai with Tofu”

  1. crustabakes April 3, 2011 at 6:18 am #

    I guess sometimes u just gotta roll up your sleeves and get down and dirty if you want certain things. This seems worth all the extra effort! I have always loved the crunchy peanut and rice noodles combination in pad thais!

    • yumtherapy April 3, 2011 at 9:56 am #

      Actually, the great thing about this recipe is that it’s really quite easy to make! It is definitely worth the little effort involved 🙂

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