Ingredients
- Carrots 4
- Broccoli 1 large head
- Brown Rice Pad Thai Noodles 1 package
- Scallions for garnish 2
- Cilantro for garnish 1 bunch
- Peanuts for garnish A few sprinkles
- Lime Wedges for garnish plus 1 lime for sauce 2
- Peanut Butter 5 tablespoons
- Coconut Aminos 3 tablespoons
- Tamari 3 tablespoons
- Rice Vinegar 1 tablespoon
- Apple Cider Vinegar 1 tablespoon
- Tamarind Paste 1 heaping spoonful
- Coconut Sugar 3 tablespoons
- Extra firm tofu (high protein) 1 block
- Cornstarch, garlic powder, salt, pepper enough to coat the tofu
- Garlic a few cloves
- Sesame oil for drizzling
Directions
- 1
Preheat oven to 400. Press the tofu (if needed - depends on what kind you got - the high protein tofu doesn't need to be pressed)
- 2
Chop the broccoli, thinly slice the carrots, chop the scallions, mince the garlic, pick the cilantro
- 3
Cut tofu into squares, cover it in cornstarch, garlic powder, salt, pepper. Put on parchment paper on baking sheet. Make sure tofu squares are not touching. Cook for 30 minutes.
- 4
Using a steamer basket, steam the carrot and the broccoli.
- 5
Cook the pad thai noodles. Once finished cooking, lightly drizzle with sesame oil.
- 6
Using an immersion blender, blend peanut butter, juice of one lime, tamarind paste, coco aminos, tamari, rice vinegar, apple cider vinegar, coconut sugar, and garlic
- 7
Put pad thai noodles on a plate, top with steamed carrots, broccoli, and tofu. Then spoon the pad thai sauce on top of it all. Garnish with scallions, cilantro, peanuts, and lime wedges.