30-Minute Vegan Pad Thai

veganhuggs.com

Ch 1

subheading: Crispy Tofu:

14 ounces extra firm tofu pressed and cut into ¾-inch cubes (*see note)

2 tablespoons cornstarch

¼ teaspoon salt

1 ½ tablespoons grapeseed oil or any oil with high smoke point, more if needed

subheading: Sauce:

¼ cup tamari sauce , low sodium (GF if preferred) Sub soy sauce

¼ cup agave nectar (sub with maple syrup)

3 tablespoons vegetable broth , low sodium

2 tablespoons rice vinegar

2 tablespoons peanut butter , creamy

1 tablespoon sriracha , more to taste

subheading: Pad Thai:

8 ounces Pad Thai Noodles

1 tablespoon grapeseed oil or any oil with high smoke point

3 to 4 green onions , thinly sliced (separate white and green parts)

2 large carrots , julienned (matchstick). (about 1 cup)

3 cloves garlic , minced or crushed

1 cup mung bean sprouts

subheading: For Serving (optional):

½ cup cilantro , chopped

⅓ cup peanuts , crushed or chopped (measured chopped)

2 limes , cut into wedges

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