Vegan Tofu Pad Thai

Name: Vegan Tofu Pad Thai
Yield: Serves 4
Cuisine: Asian, Thai
Ingredients: 3 tablespoons, tamarind paste; ¾ cup, boiling water; ¼ cup, recipe; 3 tablespoons organic, sugar; 2 tablespoons, rice vinegar; 1 tablespoon, vegetable oil; ⅛ teaspoon, cayenne pepper; 8 ounces (¼-inch-wide), rice noodles; 14 ounces, extra-firm tofu, cut into ¾-inch cubes; ⅓ cup, cornstarch; ¼ cup, vegetable oil; 1 , shallot, minced; 3 , garlic cloves, minced; 6 ounces (3 cups), bean sprouts; 4 , scallions, sliced thin on bias; , Salt; ¼ cup, minced fresh cilantro; 2 tablespoons chopped, dry-roasted peanuts

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A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4

TIME1½ hours

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

We wanted a great vegan pad thai that featured crispy tofu. Getting the noodles right was paramount: We soaked rice noodles in hot tap water for 20 minutes before stir-frying for tender but not sticky noodles. To create the punchy but balan...

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