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.
Step 8
Serve with chopped cilantro.