Vegan Pad Thai with Shitake Mushrooms and Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
About 16 sliced Shitake Mushrooms1/2 Block Nasoya Tofu, firm (cubed)7 oz Nasoya Tofu, Extra Firm (mashed with fork to scrambled egg consistency)2 cups Bean sprouts 2 cup Rice Noodles 2 tbsp Peanut Oil 3 clove Garlic (minced)1 medium (4-1/8" long) Scallions, raw (chopped)1/2 cup Peanuts, dry-roasted (smashed to small chunks)Sauce (adjust all quantities to taste):2 tbsp Lime Juice, juice of 1 lime 1/4 cup Rice Wine Vinegar2 tbsp serving Red Chili Paste (spicy)4 tbsp Coconut Palm Sugar (grated)1/4 cup Soy Sauce
Before starting to cook: Marinate sliced mushrooms and cubed firm tofu in about 1/4 cup of the sauce for 30 minutes. Soak noodles according to directions. Prepare all other ingredients.
Heat wok to medium high heat and add 1 tbsp of peanut oil. Add garlic and the whites of the scallions. Cook for about 1 minute. Add the marinated mushrooms and tofu. Cook for about 5 minutes, or until the tofu starts to get golden brown. Remove mushroom/tofu mixture from pan.
Add the other 1 tbsp of oil. Drain noodles and add them to the pan, along with the extra firm tofu scramble. Add sauce to taste and stir fry for about 5 minutes, until the noodles get tender. Turn off the heat, and stir in the peanuts and bean sprouts. Then stir back in the mushroom and tofu mixture, being careful not to break up the tofu.
Serving Size: Makes 4 bowls of Pad Thai
Number of Servings: 4
Recipe submitted by SparkPeople user KESANA.
Heat wok to medium high heat and add 1 tbsp of peanut oil. Add garlic and the whites of the scallions. Cook for about 1 minute. Add the marinated mushrooms and tofu. Cook for about 5 minutes, or until the tofu starts to get golden brown. Remove mushroom/tofu mixture from pan.
Add the other 1 tbsp of oil. Drain noodles and add them to the pan, along with the extra firm tofu scramble. Add sauce to taste and stir fry for about 5 minutes, until the noodles get tender. Turn off the heat, and stir in the peanuts and bean sprouts. Then stir back in the mushroom and tofu mixture, being careful not to break up the tofu.
Serving Size: Makes 4 bowls of Pad Thai
Number of Servings: 4
Recipe submitted by SparkPeople user KESANA.
Nutritional Info Amount Per Serving
- Calories: 386.7
- Total Fat: 18.4 g
- Cholesterol: 1.3 mg
- Sodium: 995.0 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 5.8 g
- Protein: 15.7 g
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