So we’ve made an Asian inspired dish tonight. We made a Pad Thai and put our own personal spin on it. What does that mean? Well we threw in a bunch of veggies basically. Now, don’t freak out when you first look at the recipe. It does seem a bit daunting with so many steps, but it’s really not. Make sure you give it a good read through and have your ingredients prepped and it’s really not that bad. Basically you you’ve got three things to do: sauce, veggies & the tofu. If you follow the instructions you’ll be fine, and trust us, it’s worth it! We’ve made a lot of Pad Thai’s and we’ve finally created one we love. Hope you guys enjoy it as well!
Ingredients: for 2 people
For the sauce:
3 tbsp soy sauce (use wheat free for gluten free option)
3 tbsp sugar
1 ½ tbsp white wine vinegar
1 ½ tbsp tamarind concentrate
1 tbsp tomato puree
1-2 tsp hot sauce
1/2 lime juiced
½ block of tofu, cubed and coated in flour, salt and pepper (use rice flour for gluten free option)
1 package rice noodles
½ medium onion, thinly sliced
1 cloves garlic, minced
1 cup bean sprouts
1 cup squash, thinly sliced
1 cup zucchini, thinly sliced
1 cup bok choy
1 red chilli, sliced (optional)
3 spring onions, chopped
¼ cup peanuts, roasted and chopped
1. Start by getting out your tofu. You need to use extra firm for this recipe. Wrap it in some paper towel and leave it to sit. This will take any extra moisture, which helps it cook to the crispiness you want later.
2. Cook noodles according to the packet.
3. Vegetable prep time. Prepare you veggies as stated in the ingredient list so they are ready to stir-fry.
4. Prep your sauce by mixing all the ingredients together in a bowl. Pop it to the side; you’ll need this later.
5. Next is tofu time. First, mix 1/2 cup flour with a generous amount of salt and pepper. Then cut up the tofu into small cubes and roll in the flour mixture. Toss these into a well-oiled, hot pan and let cook until golden on all sides. Once finished, put them paper towel to remove the excess oil.
6. Time to cook your veggies. Start with the squash and onion because they take the longest to cook. Cook in a bit of oil on high heat for about 1-2 minutes. Add in the rest of veggies, garlic and chili and leave for another 1-2 minutes. Cook them down, but don’t let them lose their crunch. Turn the heat to low and add ½ of the sauce you prepared to warm it through.
7. Strain noodles and put them back in the pot with the other ½ of the sauce. Give it a good mix to give it a good coating and then add these into the pan with the veggies.
Put a big scoop on your plate, sprinkle on the spring onions, peanuts and chili and a good squeeze of lime.
Sami & Erica
[in the oven]
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~The Vegan Project