This is one of my favorite Pad Thai recipes. I specifically like because I’ll make three or four bathes as a time and freeze the extras. The most time consuming part of Pad Thai is the sauce, by prepping it before, this meal turns into the easiest dinner of the week. Here’s the gist of the recipe. And keep in mind this is not a “typical”/true “authentic” pad Thai. Did I mention, this recipes VEGAN!
For the Sauce
- 2 tbsp tomato paste
- 5 tbsp soy sauce
- 6 tbsp brown sugar
- 1/4 cup lime juice
- 2 tbsp sriracha (omit if you don’t like spicy)
- 2 tbsp miso
- 1/4 cup water
- 1/4 cup fresh grated ginger
For everything else
- 2 tbsp vegetable oil
- 14 oz tofu, cut into 1/2 inch cubes
- 1/2 tsp salt
- 4 cups broccoli florets
- 1/4 cup minced garlic
- 2 cups scallions chopped
- 1 cup cilantro
- 8 oz pad thai noodles (regular or brown rice)-cooked according to package, rinsed and immediately cooled
- 4 oz bean sprouts
- 3/4 cup roasted peanuts (non-roasted work as well)
- lime wedges for serving
TOFU: In a large pan (nonstick), preheat the over high heat. Once the pan is hot, apply 1 tablespoon of oil. Add the cubed tofu and sprinkle with 1/4 tsp salt. The tofu should sizzle when it hits the pan; otherwise, turn up the heat. Cook the tofu for about 7 minutes, tossing it often until it’s nicely brown. Once the tofu is browned and cooked to your liking, transfer to a plate.
SAUCE: combine all of the ingredients for the sauce in a bowl. Whisk together. The miso may not dissolve completely, that’s ok- the goal is to get it as sooth as possible.
Broccoli: Once the tofu is done, cook the broccoli in the same pan you used for the tofu (one less dish to wash!)You’ll cook the broccoli in about 2 tsp of vegetable oil with the remaining 1/4 tsp of salt. Cover the pan in between stirrings to help it cook faster. Typically it takes about 5 minutes to cook, it’s ok if it looks charred in some places. Once cooked, go ahead and transfer it to the same plate the tofu is resting on.
Finish: Final piece is to finish cooking the sauce. In the same pan you used for the tofu and broccoli (remember less dishes is a WIN!), cook the garlic in the remaining oil very briefly. Add the scallions and cilantro and toss just to get it wilted. Now pour in about half of the sauce and heat it through. ADD the noodles and toss to coat. Then add back the tofu and broccoli, bean sprouts, and the remaining sauce and toss to coat.
Serve: serve immediately , topped with peanuts and lime wedges, plus extra cilantro is desired. Enjoy!
- When I made this the first time, I used separate pans for the tofu and broccoli because I just wasn’t thinking. Then it dawned on me I could use the same pan for everything so long as it was large enough. So emphasis on LARGE pan.
- I make about three batches of the sauce at a time. I mix all the sauce ingredients together then throw them into a freezer bag and save for later. When I pull it out to use I’m already 3/4 of the way done with the recipe it feels like. It will make a little bit of a mess when you’re mixing all of the ingredients together, which is part of the reason why I make batches. I have a mess might as well take advantage of it.
- vegetables: you can put WHATEVER veggies you want in this. I typically use broccoli in a lot of my recipes because it uber cheap to buy and I can get a boat load of it. When you have 5 kids, you have to shop smart.
- tofu: I’ve also make this recipe with breaded tofu which added a different element to it. One night I had a hankering for something that was breaded but this was already the plan for dinner, so I adapted and honestly, it was AMAZING! So tofu is absolutely – dealers choice 🙂