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| From An Opera Singer in the Kitchen |
Two posts ago I talked about a great way to limit carbs from your diet, but this post is totally not about NOT having carbs. I really enjoy eating rice noodles and along with that I like adding LOTS of veggies to 1 to 2 cups of cooked noodles. It looks like tons of food but in reality you are eating a greater proportion of vegetables to noodles.
Before going vegan, I really like going to different Thai restaurants in order to find the best Pad Thai. Well, unfortunately, this dish contains fish sauce and is NOT vegan. Luckily since buying Skinny Bitch in the Kitch, I have been able to enjoy Pad Thai in my own home. Everytime I would go to restaurants I would order the dish with tofu and tons of veggies. Somehow, tons of veggies never came out just right.
This is why I decided to work on two different versions of Pad Thai.
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| From An Opera Singer in the Kitchen |
Tofu Pad Thai with Snow Peas and Broccoli
serves 4
1 13-ounce extra firm Mori-Nu Tofu, pressed
2 Tbsp sesame oil
1/4 cup agave nectar
1/4 cup mirin
3 Tbsp ketchup
3 Tbsp tamari (or soy sauce)
1-1/2 Tbsp lime juice
1 Tbsp Thai chili sauce (I used Sriracha)
1-1/2 cups snow peas
2 cups broccoli florets
1-1/2 cups baby bella mushrooms, sliced
2 Tbsp crushed peanuts
2 1/2 cups cooked rice noodles
Soak noodles in warm water for 20-30 minutes. Cube pressed tofu in 1 inch pieces.
Heat a non-stick pan with 1 1/2 Tbsp sesame oil on medium heat. Add tofu and fry for 20 minutes.
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| From An Opera Singer in the Kitchen |
In a medium wok, add remainging sesame oil. Saute’ snow peas, mushrooms, and broccoli for 10 minutes. Drain noodles and add to the wok. Continue cooking for 5 minutes.
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| From An Opera Singer in the Kitchen |
In a small bowl, mix sauce ingredients: agave nectar, mirin, ketchup, tamari (or soy sauce), lime juice, Thai chili sauce. Add the sauce to the noodles and veggies. Cook for 7 to 10 minutes on medium heat, until the noodles and sauce start to to absorb.
Serve immediately and add peanuts on top.
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| From An Opera Singer in the Kitchen |
Pad Thai with crumbled Tofu
serves 2
6.5 ounce soft tofu, crumbled
2 Tbsp sesame oil
4 asparagus stalks, diced
4 small carrots, sliced 1/4 inch thick
1 cup baby bella mushrooms,sliced
1/2 cup Thai basil, chopped,
2 Tbsp peanuts
1/4 cup agave nectar
1/4 cup mirin
3 Tbsp ketchup
3 Tbsp tamari (or soy sauce)
1-1/2 Tbsp lime juice
1 Tbsp Thai chili sauce (I used Sriracha)
Heat oil in wok over medium heat. Crumble soft tofu and add to hot wok. Fry as if an egg. Mix sauce ingredients: agave nectar, mirin, ketchup, tamari (or soy sauce), lime juice, Thai chili sauce in a small bowl. Add to tofu.
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| From An Opera Singer in the Kitchen |
Add vegetables and cook for 10 minutes. Add noodles and cook for 5 to 7 minutes until noodles ahve absorbed some sauce. Add Thai basil and serve with crushed peanuts.
Enjoy this delicious meal options during your week!
