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Crispy Tofu Pad Thai

Print Recipe
Servings 4 people

Ingredients
  

  • 1 14 oz package of water packed firm or extra firm tofu
  • 3 large carrots, spiralized
  • 1 8oz package of brown rice noodles Thai Kitchen brand is easiest to find
  • 1 head broccoli or package broccoli florets
  • 1/2 yellow or white onion, sliced
  • 1 red bell pepper
  • 1/2 cup green onions, diced
  • 2 Tbsp peanuts, crushed

Sweet & Spicy Tofu Marinade

  • 1 Tbsp sesame oil
  • 2 Tbsp coconut aminos or low sodium soy sauce
  • 2 Tbsp honey or pure maple syrup
  • 1/4 tsp cayenne pepper

Creamy Peanut Butter Sauce

  • 1/4 cup peanut butter
  • 1 Tbsp coconut aminos or low sodium soy sauce
  • 1 Tbsp Sriracha sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp Honey or pure maple syrup
  • 1 clove garlic, minced
  • 1 tsp ginger root, freshly grated
  • 3 Tbsp water

Instructions
 

Prepare the Tofu

  • Open the package of firm or extra firm tofu and drain the water. Cut the tofu block into six slices.
  • Lay paper towels on a sheet pan and spread tofu slices in a single layer on top. Place more paper towels over the tofu, then add another sheet pan on top of that. Place heavy objects on the sheet pan to press the water out of the tofu. (Try canned foods or cookbooks)
  • Let the tofu press for 30 - 60 minutes. Uncover and leave as tofu "steaks".
  • Mix the Sweet & Spicy Marinade ingredients together in a bowl. Add tofu steaks to large ziploc bag or storage container & pour marinade over tofu.
  • Close container or bag and set in refrigerator for 30-60 minutes, or up to 24 hours. Try not to go beyond 24 hours.

Prepare the Pad Thai

  • Preheat oven to 400 degrees F.
  • Slice pressed & marinaded tofu into desired sized pieces and add to a bowl. Sprinkle tofu with 2 tablespoons cornstarch and 1/2 teaspoon salt & pepper.
  • Spread tofu flat directly onto a greased baking sheet and bake for 20 minutes. Flip and bake for an additional 15- 20minutes. Turn the oven off and leave tofu on the baking dish until all other ingredients are prepared.
  • Bring a pot of water to a boil. While waiting for water to boil slice, chop and spiralize the vegetables.
  • Add 1 tablespoon oil to a skillet over medium heat. Add sliced onion and bell pepper. Cook until tender & onion is translucent, about 3-5 minutes. Stirring occasionally. Add in broccoli florets and season with a pinch of salt & pepper. Cook until broccoli is tender, about 4-5 more minutes. Remove peppers, onions & broccoli from skillet and set aside in a bowl. 
  • Add a pinch of salt to the boiling water. Add the brown rice noodles and cook as directed on the package. Once the noodles have 2 minutes remaining in the boil time add in the spiralized carrots. Drain the noodles and carrots from the pot.
  • Whisk together all Creamy Peanut Butter ingredients.
  • Heat the Creamy Peanut Butter Sauce over medium-low heat in a large skillet. Add in the vegetable mixture & noodles. Toss until well coated and heated to the desired temperature.
  • Divide the noodle & vegetable mixture evenly into 4 plates. Top with baked crispy tofu, diced green onions, and crushed peanuts. Enjoy!