Easy Vegetable Pad Thai with Crispy Tofu
Servings: 3 people
Calories: 570kcal
This quick and easy vegetable Pad Thai is delicious! It is the perfect blend of heat and spice and is especially good served over thick rice noodles or beautifully steamed basmati rice.
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Ingredients
- 1 recipe Baked Tofu
- 2 tsp toasted sesame oil or whichever oil you have on hand
- 3 large garlic cloves minced
- 1 Serrano pepper de-seeded and minced
- 1/2 cup chopped veggies such as orange bell pepper and thinly sliced carrot
- 1 cup veggies such as frozed riced cauliflower and green peas thawed and sauteed ahead of time if desired
- 1 pouch Saffron Road Pad Thai Simmer Sauce
- water, to thin sauce
- 1 package rice noodles such as Lotus Foods Pad Thai Rice Noodles
Instructions
- Make your crispy baked tofu ahead of time. (If short on time, just use raw tofu, pressed to remove water and added at end to Pad Thai sauce)
- Cook your Pad Thai Noodles or make your rice according to package instructions while making your Pad Thai base below
- Add sesame oil to a large saute pan on medium heat
- Once oil is warmed, add garlic and Serrano pepper and saute until fragrant, a few minutes
- Add your raw veggies (I used 1 orange bell pepper, chopped, and some sliced carrots). Saute until cooked but still crunchy, about 5 minutes
- Add pre-sauted frozen veggies (I used riced cauliflower and peas) and stir to combine, 1 minute
- Add your Saffron Road Pad Thai Simmer Sauce and Simmer -- turn burner to low. Add water to thin your sauce, up to 1/2 cup
- Add your tofu and stir to heat throughout
- Serve over noodles & enjoy!
Nutrition
Serving: 1serving | Calories: 570kcal | Carbohydrates: 75g | Protein: 23g | Fat: 15g