Vegetarian Pad Thai Recipe

Ingredients

• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice (plus more for serving)
• 1 tablespoon sriracha
• 1 tablespoon hoisin sauce
• ½ cup water
• 1 (8-ounce) package pad thai rice noodles
• 1 (14-ounce) block extra firm tofu (pressed and cut into ½-inch cubes)
• 2 tablespoons cornstarch
• 2 tablespoons avocado oil (divided)
• 1 small red onion (thinly sliced)
• 4 scallions (sliced, whites and greens divided)
• 2 cups green cabbage (shredded )
• 2 eggs (beaten)
• ½ cup peanuts (crushed, for serving)

Steps

1. 1

   Mix together brown sugar, soy sauce, lime juice, sriracha, hoisin sauce, and water. Set aside.

2. 2

   Bring a large pot of water to a boil. When the water reaches a boil, add rice noodles and cook until al dente, about 5 minutes. Drain, rinse under cold water and set aside.

3. 3

   Toss the tofu cubes and cornstarch in a medium bowl until well-coated. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add tofu and stir-fry for 5 to 7 minutes, or until the tofu is lightly golden brown on all sides. Remove from the pan with a slotted spoon and set aside.

4. 4

   In the same pan over medium-high heat, add red onion, the whites of the scallions and shredded cabbage and stir-fry for 2 to 3 minutes or until the onion starts to char slightly and the cabbage has wilted.

5. 5

   Add in blanched noodles and fried tofu and cook for 1 to 2 minutes.

6. 6

   Push the noodles to one side of the pan and add eggs to the empty space. Cook the eggs until lightly scrambled, then stir to combine with the noodles.

7. 7

   Add sauce to pan and stir fry until the noodles absorb most of the liquid, about 2 minutes.

8. 8

   Serve topped with lime wedges, crushed peanuts, and green scallion tops.