Vegan pad Thai for a delectable dinner on Meatless Monday
Vegan Black Metal Chef first popularized his version of this excellent recipe for pad Thai, one of our favorite dishes, and although we've made a few variations -- we like more rice noodles and a little less sugar -- it's always fun to follow along with the video. Vegetarians can fry up an egg per serving and stir it in before dishing up dinner -- but without that addition, this is a wholly vegan (and delicious) meal sure to impress your dinner companions.
- Edamame and corn salad for an easy lunch on Meatless Monday
- Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday
- Thai-style green curry for dinner on Meatless Monday
You will need:
1 16-ounce package firm tofu
2 packages rice noodles (you can use only 1 if you prefer)
1 1/4 cup sugar
1 1/2 cup peanuts
2 tablespoons tamarind paste
1 teaspoon garlic powder
1-2 teaspoons chili powder
2 teaspoons salt
Water (cover to fill ingredients)
7 cloves garlic
1/2 bunch cilantro
2 tablespoons distilled vinegar
2 tablespoons Sriracha sauce (to taste)
1/4 cup peanut butter
10 green onions
1 package bean sprouts
Coconut oil or other oil to cook with
Lime, peanuts and cilantro leaves to garnish
1. Place the rice noodles in a large bowl and fill with water to cover. Let noodles soak while you prepare the other ingredients.
2. Slice the tofu into triangles (about 1/2-inch to 3/4-inch thick).
Line a large plate with paper towels or a couple of clean cloth towels. Arrange the tofu triangles on top and then layer on more paper or cloth towels. Use another plate or the bottom of a cast-iron skillet to add weight to the top (you can place large cans on top of the plate/pan for even more weight). Let the towels pull the water out of the tofu while you make the sauce.