Noodle-Free Tofu Pad Thai
Noodle-free pad thai made with shaved carrots and zucchini, a tamarind-based dressing, peanut sauce, and raw tofu.
Prep: 15 min
Total: 15 min
2 servings
Ingredients
- 1 Tbsp tamarind sauce
- 1 Tbsp low sodium soy sauce ((gluten-free as needed))
- 1 medium lime, juiced
- 1 tsp Asian chili garlic sauce
- 1/2 tsp fresh grated ginger*
- 1 Tbsp agave or maple syrup ((or honey if not vegan))
- 5 medium carrots ((washed and ribboned with vegetable peeler))
- 1 medium zucchini ((washed and ribboned with vegetable peeler))
- 1/4 cup firm tofu ((drained, pressed and cubed))
- Toppings: peanut sauce, sriracha, crushed peanuts, cilantro
Instructions
- 1
Whisk dressing ingredients together and taste to adjust seasonings.
- 2
Add carrots and zucchini and toss to combine. Let marinade for 5 minutes. Then add tofu and toss again.
- 3
Divide between two serving plates (as original recipe is written) and top with peanut sauce, fresh cilantro, sriracha, and crushed peanuts.
Nutrition Facts
undefined
Calories
Protein
Carbs
Fat