Feature Recipe | One-Skillet Vegan Pad Thai
This dish is best described as a tangy sweet and sour sauce with a notable (and welcomed) kick of heat tossed with rice noodles, sautéed broccoli florets and pan-fried crispy tofu nuggets. Fresh bean sprouts, cilantro and lime wedges embellish this classic Thai-inspired dish and tease the senses.
This dish can be made using just one skillet (apart from the bowl used to soak your rice noodles). For a hassle-free cooking experience with minimal fuss and cleaning I recommend you pan-fry the tofu first, saute the broccoli, and prepare your sauce last.
Since my kids are big fans of “oodles of noodles” I’m not surprised by the abundance of noodle-based dishes we’ve amassed in our recipe collection. Here’s a few of our favourite recipes for the noodle fan in you (or someone you know):
- 8-10oz pad thai rice noodles (see Recipe Notes)
- 2 pkgs 350g extra firm/firm tofu rinsed and pressed, cut into cubes
- ½ cup all-purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp dried rosemary
- 1 tsp Himalayan pink salt
- Olive oil (for pan-frying)
- 1/4 cup tomato paste (see Recipe Notes)
- 1/4 cup white miso
- 2/3 cup tamari sauce
- 2/3 cup brown sugar
- 2/3 cup water
- 1/4 cup lime juice
- 2 tsp crushed red chili flakes
This & That:
- Olive oil
- 1 large broccoli head, florets & thinly sliced stems
- 4 garlic cloves, minced
- Himalayan pink salt
- 3 scallions, finely chopped
- ½ cup lose fresh cilantro
- ½ cup bean sprouts
- Lime wedges
- Roasted peanuts
- Fresh cilantro
- Bean sprouts
1/Prepare crispy tofu:
-Add flour, cornstarch, dried rosemary and salt to a large plastic/Ziploc bag.
-Toss half the cubed tofu in the bag. Seal the bag and shake until tofu is evenly coated. Transfer to a plate. Repeat with remaining cubed tofu.
-Add a few glugs of olive oil to a skillet on medium-high heat. Once the oil is hot (not smoking) transfer the first batch of coated tofu cubes to the skillet. Pan-fry until golden brown and crispy. Transfer fried cubes to a paper towel-lined plate to soak up excess grease. Repeat with second batch of flour-coated tofu.
Tip: Pan fry the tofu in two batches to avoid overcrowding the skillet. The end result will be crispier tofu!
2/Add a few glugs of olive oil to a skillet on medium-high heat. Add the broccoli florets and sauté until well cooked – char is just fine😊 Set aside.
3/Add the sauce ingredients to a small prep bowl. Mix well; set aside.
4/Cook rice noodles as directed; set aside.
1/Add a few glugs of olive oil to a skillet on medium-low heat. Toss in the minced garlic and cook briefly – just enough to soften it.
2/Add half the sliced scallions and fresh cilantro to the skillet – sauté briefly, just until they start to wilt.
3/Add reserved sauce mixture to skillet. Gently stir until the mixture starts to bubble.
1/Pour sauce over plated rice noodles. Top with sautéed broccoli florets, bean sprouts and reserved scallions & cilantro. Garnish with lime wedges (optional).
(1)This recipe was tested using organic brown rice noodles. Simple ingredients, great taste. Avoid cheaper rice flour-based varieties if you can!
(2)Don’t substitute tomato paste for tomato sauce or purée. Did you know:
Tomato Paste is made by simmering tomatoes slowly for several hours. The result is a rich, thick sauce with intense tomato flavor.
Tomato Purée is made by cooking tomatoes briefly to soften. The tomatoes are then processed until a thin sauce-like consistency is reached.