Pad Thai (vegan and gluten-free)
Serves 4
For all ingredients, please use those that are organic or grown without pesticides.
 
8 ounces brown rice pad thai noodles, or white rice Pad Thai noodles
  (Annie Chun brown rice Pad Thai noodles can be found in natural food stores and some supermarkets as well as online)
1 tablespoons coconut oil
3 tablespoons unsalted peanuts or cashews
2 cloves garlic, minced
4 scallions, thinly sliced
2 tablespoons tamarind paste, lime juice if you cannot find
2 tablespoons palm sugar, brown sugar if you cannot find
2 tablespoon gluten-free worcestershire
2 tablespoons tamari low sodium soy sauce
8 ounces extra firm tofu
1 cup snow peas, thinly sliced
1 red pepper, thinly sliced
pinch red chili flakes
1 1/2 cups bean sprouts
1/2 cup fresh cilantro leaves
  fresh lime wedges
  sriracha or sambal
  additional peanuts
 
Remove the tofu from the packaging. Drain the water as much as possible. Put the tofu on a dinner size plate and cover with another plate of the same size. Put a pot or a few cans of tomatoes on top of the plate to provide enough weight to press the tofu. Leave at room temperature or refrigerate for 30-40 minutes. Drain the excess liquid from time to time.
Dry the pressed tofu with a paper towel. Slice in into 1/4 x 1 inch pieces. Set aside.
Prepare the garlic, scallions, snow peas, peppers, and cilantro. Set aside.
Measure the tamarind, sugar, worcestershire, and tamari into a small bowl and set aside.
Bring 4-5 cups of water to a boil.
Put the noodles into a large bowl and cover with the boiling water for about 5 minutes.
While the noodles are hydrating, begin to cook the remaining ingredients of the dish. This should take no longer than 5-7 minutes.
Heat a wok or a large saute pan over medium high heat. Add the coconut oil and the peanuts and cook until the peanuts begin to brown.
Add the garlic and scallions and stir quickly to prevent burning. Immediately add the tofu and cook for about 1 minute.
Add the liquid ingredients to the tofu and cook for about 1 minute.
Add the snow peas, red peppers, and 1 cup of the bean sprouts and cook for another 1-2 minutes.
Drain the noodles and add them to the vegetable mixture.
Toss together over the heat and serve with the remaining bean sprouts, fresh cilantro leaves, lime wedges and your favorite hot sauce such as sriracha or a sambal.