EASY Vegan Pad Thai with Tofu - Gluten Free & No Added Oil

Preheat the oven to 420º and line a baking sheet with nonstick parchment paper.

Cook the pad Thai noodles according to package instructions.

Remove all the excess moisture from the tofu by wrapping it in a thin towel and placing a heavy object on top for about 35-40 mins. If you have a tofu press, that works great too! Once the tofu is pressed, cut into bite-sized cubes and transfer to a bowl.

To the tofu, add the corn starch and toss it around to make sure all the pieces are coated in the corn starch.

Add the tamari and chili paste and mix well.

Transfer the coated tofu to the baking sheet lined with parchment paper (line them on one even layer, no overlapping).

Bake in the oven for 20 minutes until slightly browned and crispy.

In a pitcher, combine all the sauce ingredients and whisk well - set aside until ready to use.

In a wok, sauté the carrots and bell peppers (or veggies of choice) until cooked through and soft (don’t overcook the veggies). Add a little bit of water at a time to prevent the veggies from sticking to the bottom of the pan.

Add in the noodles and pour over the prepared sauce - toss well.

Add in the tofu, bean sprouts, and green onions - toss well to make sure everything is well incorporated.

Serve and enjoy.

Equipment Needed

Dietary

Allergens