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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
Print
5
from
4
votes
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Course
Entrée
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
(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)
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
US Customary
-
Metric
Instructions
Whisk dressing ingredients together and taste to adjust seasonings.
Add carrots and zucchini and toss to combine. Let marinade for 5 minutes. Then add tofu and toss again.
Divide between two serving plates (as original recipe is written) and top with peanut sauce, fresh cilantro, sriracha, and crushed peanuts.
Notes
*You can sub 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 (1 of
2
servings)
Serving:
1
g
Calories:
291
Carbohydrates:
45
g
Protein:
9
g
Fat:
9
g
Saturated Fat:
1
g
Trans Fat:
0
g
Cholesterol:
0
mg
Sodium:
1023
mg
Fiber:
7
g
Sugar:
30
g