Vegan Pad Thai with Tofu

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Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and refresh under cold running water to stop further cooking and prevent sticking.

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  • Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add tofu and cook, stirring, until browned on all sides, 5 to 7 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, 15 seconds. Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu. Toss until heated through and the sauce has been absorbed, 1 to 2 minutes. Sprinkle with peanuts and the reserved 1/4 cup scallions. Serve with lime wedges.

Tips

Note: People with celiac disease or gluten sensitivity should use soy sauces that are labeled « gluten-free, » as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Per Serving:

401 calories; protein 16.3g; carbohydrates 52g; dietary fiber 2.4g; sugars 10.4g; fat 16.4g; saturated fat 2.7g; vitamin a iu 329.1IU; vitamin c 12.2mg; folate 76.1mcg; calcium 239.9mg; iron 3.2mg; magnesium 74.2mg; potassium 391.4mg; sodium 438.3mg; thiamin 0.3mg; added sugar 7g.

Exchanges:

2 fat, 2 starch, 1 medium-fat protein, 1 vegetable, 1/2 other carbohydrate







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