- Yield: 2 servings
vegan pad Thai
Recipe courtesy of Sean Sennet, CEC, Executive Chef, Kenwood Country Club (Cincinnati, Ohio)
Ingredients
- CinSoy or local extra-firm tofu - 2 oz., medium dice
- cornstarch - 1 oz.
- peanut oil - 1 qt.
- toasted sesame seeds - 2 tsp.
- rice noodles - 3 oz., cooked
- carrots - 1 oz., shredded
- bell peppers - 1 oz., julienne
- green onion - 1 Tbsp., cut bias
- broccoli florets - 2 oz.
- cilantro - .25 bunch, chiffonade
- lime - 1 1/4, quartered
- roasted peanuts - 1 oz.
- Vegan Pad Thai sauce - 2 fl. oz.
Instructions
- Combine all ingredients for the sauce and set aside.
- Heat a wok on medium and add oil for frying. Heat until 350°F.
- Toss tofu in cornstarch to coat. Add to wok and fry until crispy.
- Remove from oil and toss with salt and toasted sesame seeds.
- Remove, strain and reserve oil for deep frying, reheat wok on medium-high and add 2 Tbsp. of the reserved peanut oil.
- Add carrots, bell peppers and broccoli. Stir fry until the vegetables have a nice aroma and are starting to color.
- Add sauce to vegetables and bring to a simmer. Add noodles, green onion and tofu and stir to coat. Adjust seasoning as necessary.
- Remove and place in carryout container and garnish with cilantro, peanuts and lime.