Dinner tonight was Pad Thai, surprisingly I had all the ingredients to make it, of course it was vegan and no oil to boot. I put a ton of vegetables and only used half the packet of rice noodles, couldn't find brown rice noodles so had to make do with white. The sauce was an experiment of little of this and a little of that.
Press the tofu. cut into strips, heat the pan on high, add the tofu add salt and brown the tofu.
Heat water for the noodles, you can use the whole packet which is about 8 oz, once it comes to a boil add the noodles, stir cook for 3 to 4 minutes. Turn off the heat and let it sit in the hot water to cook about 8 minutes or so. Strain.(If you use the whole packet, double the recipe for sauce)
Meanwhile slice all the veggies lengthwise, I used broccoli, zucchini, red and green peppers and cabbage about 2 cups for 4 oz of noodles.
Chop two green onions, save the green part to be added at the end, for garnishing.
Slice about half an onion, mince some garlic and ginger.
Make the sauce with juice of a lemon, 1 tbsp miso paste, 1 tsp peanut butter, 3 tbsp soy sauce, sriracha, ketchup, red pepper flakes and 1/4 cup of hot water from the noodles, mix well.
Once the tofu is browned, transfer it to a plate, add onions, garlic, ginger and the white part of green onions. Add a little water if the onions stick to the pan.
Add the veggies, saute till done, add water if needed.
Add noodles and sauce, salt if needed, the rest of the green onion and chopped cilantro.
Add the tofu, serve with roasted peanuts and more lemon cilantro.
