Vegetarian Pad Thai
Prep Time
25 minutes
Number of Servings
4
Ingredients
  • [q:1/4] cup gluten-free tamari sauce
  • [q:1/4] cup apple cider vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp peanut or almond butter
  • 2 tsp oil, divided
  • 2 eggs, beaten
  • 12 oz extra-firm tofu, cubed
  • 3 cloves garlic, minced
  • 4 scallions, chopped (separate white and green parts)
  • 1 Tbsp gluten-free chili sauce
  • 4 cups mung bean sprouts
  • [q:1/4] cup bamboo shoots
  • 2 limes, cut in wedges
Directions
  1. Whisk together tamari, vinegar, sugar, and peanut butter until smooth. Set aside.
  2. Add 1 teaspoon of the oil to a skillet set over medium heat. Add beaten eggs and stir-fry until eggs are scrambled and cooked through.
  3. Add remaining teaspoon of oil to skillet with eggs. Add tofu, garlic, white parts of scallions, and chili sauce. Stir-fry mixture for 2 to 3 minutes. 
  4. Add bean sprouts and stir-fry until wilted. Add bamboo shoots and stir in peanut sauce.
  5. Garnish with green parts of scallions and lime wedges. 
Nutrition Info
214 Calories, 15 g Protein, 20 g Carbohydrates, 4 g Fiber, 11 g Total fat (2 g sat, 3 g mono, 4 g poly), 580 mg Sodium, [nutrition:3] Vitamin C, [nutrition:2] Manganese.