Noodle-Free Pad Thai

Serves	Total Time
2	10 minutes

Ingredients

0.5 cup (1 TJ's block) extra firm tofu
1 Tbsp coconut aminos
0.13 tsp red pepper flakes
0.25 tsp turmeric
5 carrots
1 medium red peppers
3 green onions
2.5 Tbsp peanut butter
3 Tbsp lime juice
0.5 tsp red pepper flakes
1.5 Tbsp maple syrup
2 Tbsp coconut aminos
1 Tbsp sesame oil
1 jalapeño
1.5 cups shredded cabbage
1 Tbsp coconut aminos
1 Tbsp coconut aminos
0.5 tsp fresh ginger
0.5 tsp turmeric
some cilantro

Cookware

1 food processor
1 bowl
1 immersion blender
1 skillet

Instructions

Step 1

Press excess water out of extra firm tofu, then blitz in a food processor or into a crumble. Mix in 1 Tbsp coconut aminos, 1/8 tsp red pepper flakes, and 1/4 tsp turmeric. Set aside.

Step 2

Slice carrots, red peppers, and green onions in a food processor.

Step 3

In a separate bowl, mix peanut butter, lime juice, 1/2 tsp red pepper flakes, maple syrup, and 2 Tbsp coconut aminos and bled with immersion blender.

Step 4

Heat skillet to medium and add sesame oil. Add sliced jalapeño, shredded cabbage, and 1 Tbsp coconut aminos. Cook 3 minutes, stirring frequently.

Step 5

Add tofu and sauté 3 to 5 minutes, stirring frequently.

Step 6

Add 1 Tbsp coconut aminos and sauté 2 minutes.

Step 7

Add sauce, fresh ginger, and 1/2 tsp turmeric. Sauté and heat until warmed through.