Vegetarian Food Week Day 6

I tried this recipe a couple times years ago. It was an awesome one to revisit. I think it would also be good with some chicken or shrimp instead of tofu (but I probably shouldn't be saying that during vegetarian food week!).

Pad Thai

What you need:


6 oz silken tofu, cut to 1/2 inch cubes
1 Tbsp vegetable oil
1 red bell pepper cut into thin strips
1 carrot, shredded into long shreds
1 cup bean sprouts + extra for topping
3/4 cup dry roasted, salted peanuts, chopped
1 pkg wide rice noodles
scalding hot (not quite boiling) water
1/3 cup seasoned rice vinegar
1/4 cup sugar
2 Tbsp finely chopped fresh basil
2 cloves garlic, minced
3 green onions, thinly sliced, white & green parts separated
3/4 tsp Asian chili paste
2 Tbsp vegetable oil
1 Tbsp tahini


How to make it:


In a heatproof bowl, place noodles and cover with scalding water. Allow to sit for 15-20 minutes or until soft. Drain.


Place tofu cubes on a plate lined with paper towel to absorb the moisture, set aside for at least 15 minutes.


In a bowl, combine vinegar & sugar until dissolved. Add 1 Tbsp basil, garlic, white parts of green onions, chili paste and salt. Whisk in oil and tahini until well blended then set aside.


In a large skillet heat oil over medium heat. Add red pepper and cook for 3 minutes. Add tofu and half the dressing. Add noodles and the rest of the dressing and toss until coated.


Transfer to a large bowl and toss in bean sprouts, half of the carrots and half of the peanuts. Sprinkle with the green part of green onions. 


Divide into serving bowls and top with bean sprouts, remaining carrots, basil and peanuts.