INGREDIENTS
1/4 tsp
coriander
1/4 tsp
fennel seeds
2 tbsp
red wine vinegar
2 tbsp
tomato paste
3
garlic cloves
1 tbsp
+ 1 teaspoon lemon juice
1/8 tsp
lemon zest
4 tbsp
olive oil
1 1/2 tbsp
sweet chili powder
1/4 tsp
chipotle chili powder (add more to increase spiciness)
freshly ground nutmeg
1/8 tsp
freshly ground black pepper
1/8 tsp
Celtic sea salt + more to taste
2 tbsp
cornstarch
1/2 tsp
fine Celtic sea salt
1 lb
super firm tofu, cut into 1" cubes
1 tbsp
melted coconut oil
8 oz
(one box) brown rice pad thai noodles + drizzle toasted sesame oil
1/2 cup
shallots, minced
2
garlic cloves, minced
1 tbsp
coconut oil
2 tbsp
toasted sesame oil
2 tbsp
tahini
3 tbsp
coconut aminos / tamari
2 cups
sprouts or micro-greens (I like to load in a ton of greens, that's just me!)
optional: hulled white sesame seeds, to garnish