Noodle-Free Pad Thai¶

Serves	Total Time
2	10 minutes

Ingredients¶

• 0.5 cup (1 TJ's block) extra firm tofu
• 1 Tbsp (8 g) coconut aminos
• 0.13 tsp (1 g) red pepper flakes
• 0.25 tsp (1 g) turmeric
• 5 carrots
• 1 medium red peppers
• 3 green onions
• 2.5 Tbsp peanut butter
• 3 Tbsp (43 g) lime juice
• 0.5 tsp (2 g) red pepper flakes
• 1.5 Tbsp (29 g) maple syrup
• 2 Tbsp (16 g) coconut aminos
• 1 Tbsp (14 g) sesame oil
• 1 jalapeño
• 1.5 cups (182 g) shredded cabbage
• 1 Tbsp (8 g) coconut aminos
• 1 Tbsp (8 g) coconut aminos
• 0.5 tsp (2 g) fresh ginger
• 0.5 tsp (2 g) 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, ⅛ tsp red pepper flakes, and ¼ 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, ½ 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 ½ tsp turmeric. Sauté and heat until warmed through.

Step 8¶

Serve with chopped cilantro.

Source¶

• Recipe Box