Nutrition Facts
4 servings
4
Tofu Pad Thai with mung bean sprouts and peanuts recipe
This pad thai recipe with tofu, mung bean sprouts, and peanuts is taken from the book "Devouring Legumes."
For the Thai paste
400 Medium rice noodles for pad thai
2 Vegetable oil
1 clove Finely chopped garlic
450 Extra-firm tofu, broken into small pieces
4 Beaten egg
200 Well-rinsed and drained sprouted mung beans
Salt, pepper
For the ginger and maple syrup sauce
80 Water
1 clove Finely chopped garlic
2 Fresh ginger, grated
60 Maple syrup
2 Toasted sesame oil
2 Nutritional yeast
For the topping
3 Sliced green onion
Fresh cilantro, chopped
Directions
1
Cook the noodles according to the package instructions. Set aside.
2
In a bowl, mix all the ingredients for the ginger and maple syrup sauce. Set aside.
3
In a pan, over medium heat, heat the oil and sauté the garlic for 1 minute.
4
Add the tofu, season with salt and pepper, and cook for 5 to 7 minutes or until the tofu is lightly golden.
5
Add the cooked noodles and mix.
6
Press the mixture to the sides of the skillet, pour in the eggs, and scramble them gently.
7
Add the bean sprouts and the ginger and maple syrup sauce, and cook for 2 to 3 minutes, stirring well.
8
Garnish with green onions, peanuts, and cilantro. Add a drizzle of sriracha and lime juice.
9
To finish, "Devour the Legumes" by Eye-Lyne Auger. Published by éditions de l'Homme on 03/16/2023.
Ingredients
For the Thai paste
400 Medium rice noodles for pad thai
2 Vegetable oil
1 clove Finely chopped garlic
450 Extra-firm tofu, broken into small pieces
4 Beaten egg
200 Well-rinsed and drained sprouted mung beans
Salt, pepper
For the ginger and maple syrup sauce
80 Water
1 clove Finely chopped garlic
2 Fresh ginger, grated
60 Maple syrup
2 Toasted sesame oil
2 Nutritional yeast
For the topping
3 Sliced green onion
Fresh cilantro, chopped
Directions
Directions
1
Cook the noodles according to the package instructions. Set aside.
2
In a bowl, mix all the ingredients for the ginger and maple syrup sauce. Set aside.
3
In a pan, over medium heat, heat the oil and sauté the garlic for 1 minute.
4
Add the tofu, season with salt and pepper, and cook for 5 to 7 minutes or until the tofu is lightly golden.
5
Add the cooked noodles and mix.
6
Press the mixture to the sides of the skillet, pour in the eggs, and scramble them gently.
7
Add the bean sprouts and the ginger and maple syrup sauce, and cook for 2 to 3 minutes, stirring well.
8
Garnish with green onions, peanuts, and cilantro. Add a drizzle of sriracha and lime juice.
9
To finish, "Devour the Legumes" by Eye-Lyne Auger. Published by éditions de l'Homme on 03/16/2023.
Notes
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