Vegetarian Pad Thai with Tofu

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Soak the flat rice noodles in hot water for 15-20 minutes, or according to package directions, until pliable but not mushy. Drain and set aside.

   Ongeveer 15 min

   Tip van de kok: Do not oversoak the noodles, as they will cook further in the pan.

2. 2

   Prepare the Pad Thai sauce by whisking together the tamarind paste, soy sauce, vegetarian fish sauce, brown sugar, and lime juice in a small bowl. Set aside.

   Ongeveer 2 min

3. 3

   Heat the peanut oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.

   Ongeveer 7 min

   Tip van de kok: Ensure the tofu is well-pressed to achieve maximum crispiness.

4. 4

   Add the chopped shallot and minced garlic to the same wok, adding a splash more oil if needed. Sauté for 1-2 minutes until fragrant.

   Ongeveer 2 min

   Tip van de kok: Be careful not to burn the garlic.

5. 5

   Return the cooked tofu to the wok. Add the drained rice noodles and pour in the prepared Pad Thai sauce. Toss everything together vigorously to coat the noodles and tofu evenly.

   Ongeveer 3 min

   Tip van de kok: Use tongs to help separate and coat the noodles.

6. 6

   Stir in the bean sprouts and chopped chives. Cook for another 1-2 minutes until the bean sprouts are slightly softened but still retain some crunch.

   Ongeveer 2 min

   Tip van de kok: Do not overcook the vegetables to maintain their texture.

7. 7

   Remove from heat and transfer the Pad Thai to serving plates. Garnish with crushed peanuts, red pepper flakes (if using), and lime wedges.

   Tip van de kok: Serve immediately for the best flavor and texture.