Pad Thai
I like this recipe because the sauce has a really pleasant sweetness to it..plus it's really fun to cook with a wok!
Makes 4 servings.
1 pack udon, soba, or rice noodles
1/4 cup agave nectar
1/4 cup mirin (or a cooking sake/rice-based wine)
3 tbsp ketchup
3 tbsp tamari
1 1/2 tbsp lime juice
1 tbsp sriracha or garlic chili sauce
2 tbsp high heat cooking oil
1 pack extra firm tofu
1/2 red onion, sliced into 1/4" slices
2 gloves garlic, minced
3 green onions, chopped
1 carrot, shredded
1/4 cup chopped peanuts
2 cups bean sprouts
1) Cook noodles according to directions.
2) Whisk together the agave, mirin, ketchup, tamari, lime juice and sriracha and set aside.
3) Heat the oil in a wok over high. Add the tofu and stir fry until browned (approx 5 minutes).
4) Add the red onion and stir fry for 30 seconds. Add the garlic and stir fry for 30 more seconds. Add the noodles and sauce and stirfry until the noodles are softened and evenly coated with sauce. Add the vegetables and combine. Garnish with peanuts and bean sprouts.
Source: straight up stolen from vegancooking
Makes 4 servings.
1 pack udon, soba, or rice noodles
1/4 cup agave nectar
1/4 cup mirin (or a cooking sake/rice-based wine)
3 tbsp ketchup
3 tbsp tamari
1 1/2 tbsp lime juice
1 tbsp sriracha or garlic chili sauce
2 tbsp high heat cooking oil
1 pack extra firm tofu
1/2 red onion, sliced into 1/4" slices
2 gloves garlic, minced
3 green onions, chopped
1 carrot, shredded
1/4 cup chopped peanuts
2 cups bean sprouts
1) Cook noodles according to directions.
2) Whisk together the agave, mirin, ketchup, tamari, lime juice and sriracha and set aside.
3) Heat the oil in a wok over high. Add the tofu and stir fry until browned (approx 5 minutes).
4) Add the red onion and stir fry for 30 seconds. Add the garlic and stir fry for 30 more seconds. Add the noodles and sauce and stirfry until the noodles are softened and evenly coated with sauce. Add the vegetables and combine. Garnish with peanuts and bean sprouts.
Source: straight up stolen from vegancooking