Serves: 4
Tofu
Sauce for tofu
1 tsp garlic cloves, chopped
2 tbsp tamari
1 tbsp coconut sugar
2 tbsp lime juice
Make the sauce for tofu by adding garlic, tamarin, coconut sugar and lime juice to a small mixing bowl. Whisk to combine. Set aside.
12 ounces tofu, press and remove extra water and cubed
Preheat the oven to 400 degrees F.
Add cubed tofu to a parchment lined baking sheet and bake for 30 minutes.
1 tsp sesame oil
Heat oil in a pan, add baked tofu and sauce and saute for 4 minutes in medium flame, stirring frequently, until the sauce has absorbed and tofu is very hot and somewhat glazed. Remove from the pan and set aside.
Sauce for noodles
1 tbsp garlic cloves, grated
4 tbsp tamari
2 tbsp coconut sugar
3 tbsp lime juice
Make the sauce by adding garlic, tamarin, coconut sugar and lime juice to a small mixing bowl. Whisk to combine. Set aside.
Noodles
16 ounce organic down rice pad thai noodles
2 tsp salt
Bring 8 cups (2 liter) of water with salt to boil.
Add the noodles.
Reduce the heat and simmer for 7 minutes.
Strain. For more al dente texture, rinse under cold water and then strain.
Vegetables
2 Tbsp sesame oil
1 cup onion, thinly sliced
2 red bell pepper, thinly sliced (2 cups)
2 cup snow peas, chopped into 2 to 3 pieces (about 34 large)
2 Tbsp tamari
4 tsp curry powder
Heat large skillet over medium high heat, add sesame oil, onion and red bell pepper, saute for 4 minutes, stirring frequently.
Add snow peas, tamari, curry powder and stir. Saute for 3 minutes, remove from the pan and set aside.
Curry Noodles
2 Tbsp sesame oil
4 tsp curry powder
sauce from above
Add sesame oil to the skillet, curry powder and sauce, mix well.
Add cooked rice noodles, saute for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
Add back in the vegetables and tofu and toss to coat. Cook for 2 more minutes, then remove from the heat.
For Servings
4 green onions, thinly sliced
Cilantro, chopped
Serve with desired toppings.
Source: minimalistbaker
Taste Note: Tastes AWESOME
Tofu
Sauce for tofu
1 tsp garlic cloves, chopped
2 tbsp tamari
1 tbsp coconut sugar
2 tbsp lime juice
12 ounces tofu, press and remove extra water and cubed
Preheat the oven to 400 degrees F.
Add cubed tofu to a parchment lined baking sheet and bake for 30 minutes.
1 tsp sesame oil
Heat oil in a pan, add baked tofu and sauce and saute for 4 minutes in medium flame, stirring frequently, until the sauce has absorbed and tofu is very hot and somewhat glazed. Remove from the pan and set aside.
Sauce for noodles
1 tbsp garlic cloves, grated
4 tbsp tamari
2 tbsp coconut sugar
3 tbsp lime juice
Make the sauce by adding garlic, tamarin, coconut sugar and lime juice to a small mixing bowl. Whisk to combine. Set aside.
Noodles
16 ounce organic down rice pad thai noodles
2 tsp salt
Bring 8 cups (2 liter) of water with salt to boil.
Add the noodles.
Reduce the heat and simmer for 7 minutes.
Strain. For more al dente texture, rinse under cold water and then strain.
Vegetables
2 Tbsp sesame oil
1 cup onion, thinly sliced
2 red bell pepper, thinly sliced (2 cups)
2 cup snow peas, chopped into 2 to 3 pieces (about 34 large)
2 Tbsp tamari
4 tsp curry powder
Heat large skillet over medium high heat, add sesame oil, onion and red bell pepper, saute for 4 minutes, stirring frequently.
Add snow peas, tamari, curry powder and stir. Saute for 3 minutes, remove from the pan and set aside.
Curry Noodles
2 Tbsp sesame oil
4 tsp curry powder
sauce from above
Add sesame oil to the skillet, curry powder and sauce, mix well.
Add cooked rice noodles, saute for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
Add back in the vegetables and tofu and toss to coat. Cook for 2 more minutes, then remove from the heat.
For Servings
4 green onions, thinly sliced
Cilantro, chopped
Serve with desired toppings.
Source: minimalistbaker
Taste Note: Tastes AWESOME
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