Vegan Tofu Pad Thai

Ingredient List

Rice noodle (adding hauled hemp seeds, nutritional yeast, and liquid aminos)	Tofu
Carrots	Bean Curd
Mushrooms	Edamame
Peanuts	Black sesame seeds
Cilantro	Lime

Sauce

Ingredients

For the Pad Thai:

• 8 oz rice noodles

• 1 cup firm tofu, cubed

• 1 cup carrots, julienned

• 1 cup mushrooms, sliced

• 1/2 cup edamame

• 1/4 cup crushed peanuts

• 1/4 cup hauled hemp seeds

• 1/4 cup cilantro, chopped

• 1 tablespoon black sesame seeds

• 1 lime, cut into wedges

For the Sauce:

• 2 tablespoons liquid aminos

• 1 tablespoon maple syrup

• 1 tablespoon rice vinegar

• 1 teaspoon sriracha (adjust to taste)

• 1 tablespoon lime juice

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.

2. In a large skillet or wok, heat a small amount of oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.

3. In the same skillet, add the sliced mushrooms and julienned carrots. Sauté for about 3-4 minutes until they begin to soften.

4. Add the cooked rice noodles, edamame, and the sauce mixture to the skillet. Toss everything together to combine and heat through for about 2-3 minutes.

5. Return the cooked tofu to the skillet and gently mix to combine all ingredients.

   In a small bowl, whisk together all the sauce ingredients: liquid aminos, maple syrup, rice vinegar, sriracha, and lime juice.

   Return the cooked tofu to the skillet and gently mix to combine all ingredients.

6. Remove from heat and stir in the chopped cilantro and black sesame seeds.

7. Serve the Pad Thai hot, garnished with crushed peanuts and lime wedges on the side.

Enjoy your flavorful vegan Pad Thai!

Vegan Pad Thai - Instruction Video