11/22/2019 Workweek Lunch

Better-Than-Takeout Tofu Pad Thai

Servings Prep Time Cook Time

3 MEALS 10 MINUTES 40 MINUTES

Ingredients
14 oz package of rm tofu pressed and chopped into cubes
3/4 cup soy sauce
1 large zucchini chopped into slices
3 large carrots chopped into slices
1 clove garlic
1 bunch cilantro
6 oz rice noodles

Pad Thai Sauce

1/3 cup soy sauce sub tamari or liquid aminos
1 tsp tamarind paste sub 2 tsp ketchup
1/2 lime juiced
2 TBSP brown sugar
1/4 cup water
3 TBSP rice vinegar
1 TBSP vegetarian sh sauce found on Amazon, *leave out if you don’t have it!*

Instructions

1. Preheat your oven to 400 F.

2. Prepare the sauce (while the tofu presses): add the soy sauce, tamarind paste/ketchup, lime juice,
brown sugar, water, rice vinegar and vegetarian sh sauce if using to a measuring glass or bowl. Set
aside.

3. After the tofu presses, chop it up into cubes and marinate it in a bowl or plastic bag with soy sauce.
Toss it gently with your hands to coat the pieces (it’s ok if not all the pieces are submerged). Let it
marinate for 15 minutes.

4. Bake the tofu: grease a baking sheet and place the tofu on it, spreading the cubes out evenly. Do not
dump the whole bowl with the marinade onto the sheet pan (or else it won’t be crispy!). Bake for 20
minutes, no ipping required.

5. Rice noodles: Bring 7-8 cups of water to boil in a pot. Then turn o the heat and add the noodles. Let
them soak for 8 minutes, stirring occasionally. Mine took a little longer – take a bite of one noodle if
you’re unsure.
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11/22/2019 Workweek Lunch

6. Cook the veggies: Add 1 TBSP olive oil (or oil of your choice) to a skillet over medium heat. Then add
the carrots, zucchini and garlic with salt and pepper to taste. Cook for 7-10 minutes over medium
heat, until the veggies are tender-crisp. Remove from the pan and set aside.

7. To the same pan, add the noodles and the sauce over medium heat. Stirring often, let the sauce cook
and thicken up for about 5 minutes. Then add the cooked tofu and cooked veggies back to the skillet
and toss everything in the sauce (tongs make this easier). Turn o the heat and stir in as much
cilantro as you like (I use up 1/2 a bunch usually). Divide the pad thai between three meal prep
containers. That’s it!

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