Vegan Pad Thai with Tofu and Vegetables
Vegan
This vegan pad Thai with tofu and vegetables is a healthy and delicious dish that’s perfect for a quick and easy weeknight meal. Packed with colorful veggies, crispy tofu, and flavorful sauce, this dish is a vegan twist on the classic Thai recipe.
Ingredients
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 cup firm tofu, cubed
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped scallions
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon tomato paste
- 1 tablespoon Sriracha sauce
- 1 tablespoon lime juice
Instructions
Cook the rice noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, tomato paste, Sriracha sauce, and lime juice to make the sauce.
Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, or until softened.
Add the red bell pepper, snow peas, carrots, and broccoli to the skillet and cook for 5-7 minutes, or until tender.
Push the vegetables to the side of the skillet and add the cubed tofu. Cook for 2-3 minutes, or until crispy.
Add the cooked rice noodles to the skillet and pour the sauce over the top. Toss to coat evenly and cook for an additional 2-3 minutes, or until heated through.
Remove the skillet from the heat and sprinkle with chopped peanuts, fresh cilantro, and scallions. Serve hot with lime wedges on the side.
This vegan pad Thai with tofu and vegetables is a healthy and delicious dish that’s perfect for a quick and easy weeknight meal.
