Vegan Pad Thai with Crispy Tofu
Pad Thai is a street food classic you can make from the comfort of your home. Made with chunks of tofu, loads of sprouts, red cabbage, and carrots.
Other than the exclusion of shrimp, this pad Thia is pretty close to the traditional recipe. The use of pork, chicken, beef, and other meats are actually a modern variation of this dish.
The Cripsy Tofu
Start by cooking the rice noodles according to package, but make sure to leave them a bit al dente ( so about 1-2 minute cooking time).
Preheat the oven to 400° F.
Then, cube the tofu, drizzle with olive oil, and place in the oven for 15 minutes. Make sure to flip the tofu halfway to prevent any sticking.
The Stir-Fry Veggies
In a large saucepan, add the olive oil and minced garlic. Cook over medium heat for about 2 minutes or until you can start to smell the garlic.
The carrots will take a bit more time then the cabbage, so add them to the pan first and cook for about 5 minutes. Then, add the cabbage and cook for an additional 5 minutes.
A good pad Thia sauce should taste salty, sour, sweet, spicy and bitter. If you hit all these marks, then you should have a rich, restaurant ready pad Thai.
A homemade sauce is always better and a recipe will be posted soon, but in the meantime use one of your store-bought favorites.
Once the veggies are tender, fold in the pad Thai sauce, red pepper flakes, and the baked sriracha tofu. Let simmer for about 5 minutes.
Then, mix in the rice noodles.
Plate your desired amount of noodles, then add the crushed cashews (a mortar and pestle works wonders for this) and bean sprouts to the top of each.
Fun Fact: Pad Thai is a well-known dish not only in Thailand but globally. Weirdly enough dish isn't actually native to Thailand. Instead, people have claimed it came from Chinese origin. This seems to make sense when you think of the real name for pad Thai, being kway teow pad Thia, which kway teow refers to rice noodles.