Name: Easy Tofu Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 (Servings)
Ingredients: 1 ½ tsp tamarind paste / concentrate* ((or sub additional 1 Tbsp / 15 ml lime juice as recipe is written)); 1/3 cup coconut aminos ((or sub half the amount with tamari or soy sauce and work your way up as it’s saltier)); 3 ½ Tbsp coconut sugar; 1 ½ tsp chili garlic sauce; 1 ½ Tbsp lime juice; 1-2 tsp Vegetarian Fish Sauce (( or store-bought // optional)); 1 Tbsp sesame oil ((if avoiding oil, omit and use a nonstick pan)); 1 cup cubed extra firm tofu; 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes ((optional)); 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp or 6 g)); 1 Tbsp coconut aminos ((or tamari)); 1 cup bean sprouts; 1 cup chopped green onions; 1/3 cup chopped roasted salted peanuts; 8 ounces Pad Thai rice noodles ((We like Annie Chun’s brand)); Lime wedges; Bean sprouts; Peanut sauce; Shredded carrot; Cilantro; Sriracha or Chili Garlic Sauce ((we like Huy Fong Foods brand))