User's avatarValerie

Gluten Free Tofu Pad Thai

A western version on the classic Pad Thai.  This recipe is Vegan and Gluten Free

Time1 hour
Yield4-6
Recipe of Gluten Free Tofu Pad Thai by Valerie

Ingredients

  • Pad Thai Brown Rice Noodles (I use an 8oz pack of Lotus Foods or the Thai Kitchen brand)
  • 1 package of extra firm Tofu (pressed for minimum 30 minutes to get out excess water)
  • 1 tablespoon Coconut Oil
  • 2 Shallots (sliced)
  • 1 Medium crown of broccoli (sliced into baby broccoli pieces)
  • 1 Garlic clove (crushed) or 2 if you like garlic
  • 2 Medium Carrots (grated or sliced)
  • Shitake mushrooms cut however you like
  • Approx. 1" of Ginger (finely chopped)
  • 4 Spring Onions (finely chopped)
  • 2 cups thinly sliced cabbage (green, red, doesn't matter)
  • 1 cup beansprouts
  • Sliced Almonds
  • Sauce
  • 2 tablespoons almond butter
  • 1 lime (juiced)
  • 2 tablespoons tamari or coconut aminos
  • 2 tablespoons honey

Steps

  1. Whisk together all ingredients for sauce in a bowl/jar/container of some sort.  Set aside.
  2. Cut up the tofu into rectangles that are approx. 1/4" thick and 1-2 inches long.  You should wind up with about 20 rectangles.
  3. Heat up the most non-stick pan you have over medium heat. Once hot add the tofu in a single layer (you'll probably need to do this in two batches). Make sure the tofu sizzles as it hits the pan, sprinkle some salt on them and then press down with the spatula. Don't touch the tofu for 3-4 minutes then flip and repeat. (If you're having trouble flipping use a wood spoon to scrape them off the pan)
  4. Cook the noodles according to the package directions, rinse with cold water and set aside.
  5. In a wok, cast iron, or large frying pan heat Coconut Oil over medium heat.  Add the shallots and stir fry for about 2 minutes until they get slightly charred around the edges.
  6. Add broccoli, carrots, ginger to the pan and cook another 2 minutes, add crushed garlic and keep stirring.
  7. Gently add the noodles and 1/3 of the sauce you made, mix it around and add in the spring onions, cabbage, and bean sprouts.  Cook for another 1-2 minutes.  Turn off the heat.
  8. Stir in the remaining sauce, top with some crushed almonds and a lime wedge.
  9. Completely optional step - fry up some shitake mushrooms and mix in at the end.  Do this in a separate pan as mushrooms expel a lot of liquid.