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Pad Thai Jay with Yellow Tofu

veganmiam.com
  • minutes
  • Serves 3 to 4

INGREDIENTS

For the Yellow Tofu (optional):

7 oz

firm tofu (Half of a 14-ounce block), drained and pressed overnight

1 tsp

kala namak (Indian black salt)

1/8 tsp

ground turmeric

1 tbsp

neutral cooking oil, like sunflower

For the Pad Thai:

8 oz

Thai rice noodles* (3-mm, Bangkok Elephant)

3 tbsp

high heat cooking oil, like rice bran oil

1/4 cup

finely chopped shallots or red onion

1/4 cup

shredded carrots

1

medium-size tomato, about 6 ounces, cored and cut into small wedges

1 tbsp

finely minced garlic

1/2 tsp

ground dried Thai Bird’s-eye chilies* (See Notes)

1/4 cup

fresh mung bean sprouts, plus extra for garnish

1/2

bunch scallions, green parts only, cut into 1½-inch segments (about ¼ cup)

For the Tamarind Sauce:

1 tbsp

freshly squeezed lime juice

2 tbsp

coconut sugar or brown sugar

1 1/2 tbsp

natural tamarind concentrate*

1/4 cup

lukewarm water

2 tbsp

soy sauce or gluten-free tamari

For the Garnish:

1/4 cup

ground roasted, unsalted peanuts* (See Notes)

3

lime wedges

ground dried Thai bird’s eye chilies