Tofu Pad Thai (Vegan)
layers of flavors
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Equipment List
- Skillet
- Colander
- Bowl
Ingredients
- oil - your choice
- 1 cup shiitake mushroom- sliced thin
- 1/2 Tsp scallion- julienne
- 1/2 cup red onion - sliced thin
- 1/2 Tsp garlic- minced
- 1/2 cup celery- julienne
- 1/2 cup carrots- julienne
- 1/2 cup red pepper- julienne
- 1/2 cup orange pepper- julienne
- 1/2 cup snap peas- julienne
- 1 cup napa cabbage- sliced thin
- 1/2 cup tofu- small cubes
- 1 cup scallion- chopped
- 4 cup Pad Thai noodles- soak in water and drain
- peanuts for garnish- chopped
- cilantro for garnish- chopped
- sauce
- 1/4 cup soy sauce or coconut amino - sauce
- a squeeze of a half lime lime juice - sauce
- to taste sriracha sauce - sauce
- 1/8 cup rice wine vinegar - sauce
Preparation Instructions
- Soak rice noodles in warm water for 20-30 min before cooking. When you are ready to cook, drain the noodles.
- Measure and prepare ingredients. Set aside.
- In a bowl, prepare sauce-soy sauce, lime juice, sriracha and red wine vinegar.
Cooking Instructions
- Preheat to 355°F
- Add oil - your choice to pan
- Add 1 cup shiitake mushroom to pan
- Stir 1 cup shiitake mushroom
- Add 1/2 Tsp scallion to pan
- Stir 1/2 Tsp scallion
- Add 1/2 cup red onion to pan
- Add 1/2 Tsp garlic to pan
- Stir ingredients
- Add 1/2 cup celery to pan
- Stir ingredients
- Add 1/2 cup red pepper and 1/2 cup orange pepper to pan
- Stir ingredients
- Add 1/2 cup carrots to pan
- Add 1/2 cup snap peas to pan
- Stir ingredients
- Add 1 cup napa cabbage to pan
- Add 4 cup Pad Thai noodles to pan
- Add sauce , 1/4 cup soy sauce or coconut amino - sauce , a squeeze of a half lime lime juice - sauce and to taste sriracha sauce - sauce to pan
- Add 1/2 cup tofu to pan
- Add 1 cup scallion to pan
- Stir ingredients
Finishing Instructions
- Garnish with peanuts and cilantro
- Serve immediately
Reviews
Jeff Knighton
Yummy
0
