I’ve been making this Vegetarian Pad Thai for several months now. I use whatever green vegetables I happen to have. Sometimes I add fish or mushrooms. It’s super versatile. This week I made it with broccoli but, snow peas and sugar snap peas work well.
It’s a win in our house because everyone will eat it. I’ve finally figured out how to make tofu so that all the kids like it. Sometimes I marinate it in a little fish sauce and garlic, but mainly I cook it so that it is seared on both sides, just like a piece of meat. The skillet has to be hot and I have to do it ahead of time before I cook the rest of the ingredients, but it’s worth it.
Give it a whirl. It’s super yummy!
Vegetarian Pad Thai with Tofu and Vegetables
14 ounces rice noodles
1 tablespoon tamarind paste
3/4 cup hot water
3 tablespoons fish sauce
3 tablespoons sugar
1 tablespoon rice vinegar
3/4 teaspoon cayenne
1 tablespoon lime juice
2 tablespoons vegetable oil
1 package extra firm tofu, drained and cut into slices that are about a quarter inch thick
1 onion, chopped
3 cloves garlic, peeled and minced
1 pound broccoli florets
8 ounces snow peas
Toppings: bean sprouts, scallions, chopped roasted peanuts, lime wedges, cilantro
Pour hot but not boiling water over the rice noodles. Leave covered for 10 minutes before draining.
Make the sauce by combining the tamarind, hot water, fish sauce, sugar, rice vinegar, lime juice and cayenne. Set aside. (Sidenote: some tamarind paste has to be drained, in which case you pour the hot water over it and then drain it a few minutes later so the tough parts of the rind are removed. But the tamarind paste I bought was already smooth.)
In a large hot skillet, heat 1 tablespoon oil and cook the tofu slices for 3-4 minutes on each side. Remove from skillet. Then cook the broccoli for about five minutes and remove from skillet.
Heat the second tablespoon of oil and cook the onion and garlic for about three minutes. Then make a well in the center and pour the eggs. Scramble before mixing in with the onions.
Add the presoaked rice noodles to the skillet and pour the sauce over them. Stir fry for about five minutes or until the mixture is hot. Add the broccoli and tofu back in. If everything begins to stick or the noodles are not done, add a little water and cook for longer.
Serve immediately into bowls and top each with desired garnishes.