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Plate of Noodle-Free Tofu Pad Thai topped with peanut sauce, cilantro, and sriracha
5 from 3 votes

Noodle-Free Tofu Pad Thai

Noodle-free pad thai made with shaved carrots and zucchini, a tamarind-based dressing, peanut sauce, and raw tofu.
Author: Minimalist Baker
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Category: Entree
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh.

Ingredients

DRESSING

  • 1 Tbsp tamarind sauce
  • 1 Tbsp low sodium soy sauce
  • 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)

PAD THAI

  • 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.

Notes

*You can subĀ 1/4 tsp ginger powder for the 1/2 tsp fresh.
*Nutrition information is a rough estimate for 1/2 the recipe with 1/4 cup peanut sauce.

Nutrition Per Serving (1 of 2)