Pad Thai vegano

Pad Thai vegano

Ingredients
  • 2 red peppers
  • 1 tender onion
  • 80 g raw peanuts
  • 100 g soybean sprouts
  • 300 g wholemeal noodles
  • 2 blocks of tofu

< div class = "ERSSectionHead"> For the sauce:

  • 8 tbsp soy sauce
  • 8 tbsp vegetable broth
  • 6 tbsp rice or apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 c, c. of cayenne mill
  • 1 clove of garlic
  • The juice of 1 lime
Preparation
  1. Cut the peppers into strips 2 and a half centimeters long and julienne the onion. Reserve.
  2. On the other hand, we roast the peanuts in a frying pan without oil over low heat, stirring from time to time so that they brown evenly and prevent burn.
  3. In a hot pan, add a little oil and fry the onion and bell pepper until tender.
  4. While the vegetables are cooking, drain the tofu and break it up with your fingers.
  5. When the vegetables are just beginning to be tender , we add the tofu. Let cook about 8-10 or until we see that the tofu has lost its water, stirring from time to time so that it does not stick to us. Remove from the pan and reserve.
  6. Prepare the noodles according to the manufacturer’s instructions, and while the pasta is cooking, prepare the Pad Thai sauce.
  7. To prepare the sauce, we first mince the garlic. In the same pan that we have used for the vegetables and the tofu, add 1 tablespoon of oil and fry the garlic, before it browns, add the sugar. When the garlic has taken on color, add the rest of the ingredients and leave it to cook for 2 minutes.
  8. After the cooking time of the sauce, add the vegetables with the tofu, noodles, bean sprouts and roasted peanuts and mix. Let cook for a couple more minutes, stirring continuously, until there is no liquid left.
  9. Serve the hot Pad Thai accompanied by a few slices of lime.
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