Vegan Pad Thai with Tofu and Cashews
Pad Thai is a super-flavourful traditional Thai dish. It's easy to prepare and makes a satisfying and filling meal that'll please the whole family! For an absolutely delicious meal, serve with crunchy cashews, fresh cilantro and a wedge of lime.
2 tbsp tomato paste
4 tbsp soy sauce
¼ cup lime juice
2 tbsp maple syrup or PRANA organic fair trade cane sugar
3 tbsp water
2 tbsp rice vinegar
Sriracha sauce to taste
2 tbsp vegetable oil
1 block firm tofu
2 cloves garlic
1 generous pinch PRANA unrefined Algarve sea salt
2 French shallots
¾ cup broccoli florets
3 green onions
1 cup fresh cilantro
1/4 cup PRANA organic non-roasted cashews
1 cup bean sprouts
Lime wedges, for serving
Pad Thai sauce
Pad Thai sauce
Place all the ingredients in a Mason jar, close with the lid and shake to mix. Set aside.
Cook the rice noodles according to the package directions (usually about 3-5 minutes). Once cooked, rinse them in cold water to stop the cooking process. Set aside.
Julienne the carrots with a mandolin, grater or peeler. Mince the shallots and green onions. Chop the garlic and cilantro. Coarsely chop the cashews.
Cut the tofu evenly into strips. In a large nonstick skillet, heat the vegetable oil. Add the minced shallots and cook for about 2 minutes. Add the tofu, garlic, and pinch of salt. Brown the tofu for 2 minutes over medium-high heat. Add the broccoli florets and cook for another minute.
Add the cooked noodles and ⅓ cup of the sauce, mixing well to cover all the ingredients. Cook for about 30 seconds, until the sauce is absorbed.
Add the green onions and cilantro and toss lightly. Add 1 tbsp of sauce at a time until the desired texture and flavour is achieved.
To serve, add the carrots, bean sprouts and cashews. Garnish each plate with a wedge of lime.