Tofu Pad Thai (Better Than Takeout!)

• porties: 4 servings
• actieve tijd: 20 minutes
• totale tijd: 35 minutes

Ingrediënten

3 tablespoons tamarind paste (see notes if using tamarind block/ or pulp)

2 1/2 tablespoons brown sugar

2 1/2 tablespoons soy sauce (gluten-free if preferred)

1 tablespoon lime juice

1 teaspoon sriracha or chili garlic sauce (optional)

1 tablespoon natural peanut butter (optional, not traditional but adds a nice richness)

8 oz flat rice noodles

1 block (14 oz/ 400 g) extra-firm tofu (drained and cubed)

2 tablespoons light oil (such as canola or vegetable), divided)

1 large carrot (peeled and shredded)

4 green onions (sliced (white/light green and dark green parts separated)

4 cloves garlic (minced or pressed)

1 1/2 cups bean sprouts

1/4 cup roasted peanuts (roughly chopped)

1/4 cup fresh cilantro (roughly chopped)

1 lime (cut into wedges)

Instructies

Make the sauce: In a small bowl, whisk together the tamarind paste, brown sugar, soy sauce, lime juice, sriracha (if using), and peanut butter (if using). Set aside.

Cook the noodles: Cook the rice noodles according to package directions until just tender. It is best to slightly undercook them, as they will finish cooking in the pan. Drain and rinse briefly with cold water to stop the cooking, then set aside.

Cook the tofu: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until golden and lightly crisp. Transfer to a plate and set aside.

Cook the vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the shredded carrot, the white and light green parts of the green onions, and the garlic. Cook for 1–2 minutes, stirring often, until fragrant and the carrots begin to soften.

Add the noodles and sauce: Add the cooked noodles to the skillet and pour over the sauce. Toss gently for 1–2 minutes, until the noodles are evenly coated and the sauce thickens slightly. If the noodles look dry, add 1–2 tablespoons of water to loosen.

Finish the pad thai: Add the cooked tofu, bean sprouts, and dark green parts of the green onions. Toss for about 1 minute, just until everything is heated through. Do not overcook the bean sprouts, they should stay a little crisp.

Serve: Divide into bowls and top with chopped peanuts, cilantro, and a squeeze of fresh lime juice.

Voedingswaarde

• Portiegrootte: 1 serving (recipe makes
• Calorieën: 364 kcal
• Totale vet: 22 g
• Verzadigd vet: 3 g
• Onverzadigd vet: 11 g
• Transvet: 0.04 g
• Natrium: 724 mg
• Totale koolhydraten: 29 g
• Voedingsvezels: 4 g
• Totale suikers: 17 g
• Eiwit: 21 g