Tofu Pad Thai
Ingredients:
- Tofu
- Zucchini
- Snap peas
- Spinach
- Avocado
- Sesame Seeds
- Soy Sauce
- Rice Noodles
- Olive Oil
Instructions:
Start by taking a zucchini and cutting it up into small pieces. Take a pan and very lightly baste it with olive oil. Turn on the heat to medium and wait for the oil to heat up. Then, layer in the zucchini and flip it around every minute or so to ensure each side cooks evenly. Salt and pepper those to taste. Before those brown, throw in some snap peas. Continue to stir around. Once they begin to brown, throw in a handful of spinach. Then, once the spinach has wilted, put the vegetables on a plate. Cube tofu and put the chunks into the same pan. By putting it into the same pan the tofu will absorb the juices of the vegetables and become really flavorful. Flip the cubes every minute or so to ensure each side browns evenly. While you are waiting to flip the tofu, fill up a pot with water and put the heat on high. Once the tofu begins to brown, throw in the vegetables and mix. Turn the stove off and let it sit. At this point, the water should be about boiling. Throw in the rice noodles and make sure to watch them closely because they cook incredibly quickly. Look at the estimated time on the back of the box they came from and follow it closely. Once those are done, drain the noodle, rinse with cold water, and mix the rice noodles into the vegetable/tofu mixture. Turn the stove on medium/low to heat everything together. Continue to mix it all around. At this point, if you want to add in teriyaki sauce or soy sauce, now would be the time. Turn off the stove and put some pad-thai into a bowl. I personally love avocado, so I layered on some avocado and beautified it with some sesame seeds and drizzled it with GF soy sauce. Grab some chopsticks and enjoy!
Specific Brands I Recommend:
- Soy Sauce: San-J Organic Tamari Gluten Free Soy Sauce
- Rice Noodles: Annie Chun’s Maifun Rice Noodles
- Teriyaki Sauce: San-J Gluten Free Teriyaki Stir-Fry and Marinade