Pad Thai with Tofu, 6 servings

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.4
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 536.7 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 9.0 g

View full nutritional breakdown of Pad Thai with Tofu, 6 servings calories by ingredient
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Introduction

A beautiful company meal. Quick and super easy to make. Recipe from "The Accidental Vegan", by Devra Gartenstein. It's yummy! A beautiful company meal. Quick and super easy to make. Recipe from "The Accidental Vegan", by Devra Gartenstein. It's yummy!
Number of Servings: 6

Ingredients

    8 ounces of dried Rice Noodles
    1 TBSP Olive Oil
    2 cloves Garlic, minced
    2 TBSP Tomato Paste
    1 TBSP Tamarind Concentrate (Found in the Asian or Indian sections of the supermarket or at a natural foods store)
    1 TBSP Lime Juice
    3 TBSP *Soy Sauce
    1 tsp Granulated Sugar or Agave Nectar
    4 ounces Tofu, firm, diced
    2 medium Carrots, shredded
    2 cups Red Cabbage, shredded (can use less)
    1 cup *Bean sprouts
    3 Scallions, sliced (greens, too)
    1/2 cup Peanuts, dry-roasted, chopped

Directions

Measure out all ingredients ahead of time. Place noodles in a bowl or large pan. Pour in boiling water enough to cover. Let soak for 5 -10 minutes, until soft. Drain well and set aside.

Meanwhile, heat the oil in a small saucepan over medium heat, add garlic and saute for a minute. Add tomato paste, tamarind, lime juice, soy sauce and sugar. Stir until the sugar dissolves and the sauce is smooth. Add the tofu and stir gently until the pieces are coated.

Put the noodles in a big serving bowl, then pour in the sauce. Toss together with tongs. Top with cabbage, carrots, sprouts, green onions and peanuts. Serve right away.

Note: You can adjust the seasonings to your liking by adding more sweetener or even a little peanut butter.

Number of Servings: 6

Recipe submitted by SparkPeople user JANICEMC.

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