Tuesday, January 31, 2012

Pad Thai with Broccoli and Tofu

I just love a good peanut sauce, don’t you? I remember a time when I didn’t like peanut sauces but that changed after I started making them myself at home. Can’t really explain that one but so it is. Anyway, this is a favorite dish in our house ‘cuz it’s just good stuff! This sauce is sweet and salty, with a special tang from the lime juice. Admittedly, this is probably not a very authentic Pad Thai. At least it’s not like any I’ve had at Thai restaurants, if that’s any indication. Doesn’t mean it’s not delicious though!

Pad Thai
Adapted from Vegan Table

1 lb extra firm tofu, cubed
1 tbsp tamari or soy sauce
1 ½ tbsp rice vinegar
12 oz linguini (or other pasta)
¼ cup peanut butter
¼ cup sugar
1/3 cup tamari or soy sauce
1/3 cup lime juice (or lemon)
2 cloves garlic, minced
1/3 tsp red pepper flakes
1 tbsp peanut or canola oil
1 large head broccoli, chopped
1 bunch green onions, sliced

Combine tofu with tamari and rice vinegar in a small dish and toss to coat. Allow to marinate for 10-15 minutes.

Cook noodles according to package directions.

In a small bowl, combine peanut butter, sugar, tamari, lime juice, garlic, and red pepper flakes. Set aside.

In a large skillet, heat oil on medium high heat. Add tofu and cook until brown on most sides,  Remove from pan and set aside.

In the same pan, reduce heat to medium. Add broccoli and a tablespoon or two of water. Cover and steam for 5 minutes. Remove cover and add green onions. Saute for a minute or two.

Once noodles are cooked and drained, add tofu, noodles, and sauce to the pan. Continue to cook and toss for several more minutes, or until most of the sauce has been absorbed. Serve immediately.

1 comment:

  1. Yum, Jenn! This looks easy enough that I might even make it!