Crispy Tofu Curry Pad Thai
Recipe by Kelsey Russell-Murray
Ingredients
18
Time
25m
Serves
4
The eternal dilemma – curry or pad thai? This curry pad thai packs serious flavor and combines the best of both worlds. It comes together in about 30-minutes and is sure to get added to your regular meal rotation. This take on pad thai offers a rich and flavourful upgrade from traditional pad thai with the addition of creamy coconut milk and fragrant curry paste. The crispy baked tofu adds a delicious crunch and boosts the protein of this plant-based dish. Plenty of vegetables – onions, garlic, bell peppers, carrots and bean sprouts – provide fiber and prebiotics to feed our healthy gut bacteria.
Dinner
Vegan
Ingredients
454g
Rice Noodles
1
Yellow Onion
3
Garlic Cloves
1
Red Bell Pepper
1
Yellow Bell Pepper
2
Carrots
2cups
Bean Sprouts
1/4cup
Green Onion
1package
Extra Firm Tofu
1Tbsp
Cornstarch
4Tbsp
Tamari
1Tbsp
Avocado Oil
2Tbsp
Rice Vinegar
1Tbsp
Sesame Oil
3Tbsp
Red Curry Paste
1tsp
Turmeric Powder
1/2cup
Full Fat Coconut Milk
1Tbsp
Lime Juice
Instructions
1
Preheat oven to 425-degrees F. Wrap tofu in paper towel and press to remove excess fluid. Remove paper towel and cube tofu into 1-inch x 1-inch pieces. Add tofu to a medium bowl and drizzle with oil and 1 tbsp tamari, then sprinkle cornstarch over the tofu and toss to coat. Add tofu to a parchment-lined baking sheet and bake for 25-minutes, stirring halfway, until crispy.
2
Prepare rice noodles by placing them in a large bowl or pot and covering with boiling water. Allow to stand for 6-8 minutes, stirring every few noodles. Noodles should be soft but still firm, they will absorb liquid from the sauce and further soften. Drain well.
3
Add 3 tbsp of tamari, rice vinegar, sesame oil, red curry paste, lime juice, turmeric and coconut milk to a bowl and whisk well. Set aside.
4
While your noodles are standing, heat a large fry pan or wok to medium high. Add 1 tbsp avocado oil, onions and garlic and cook for 4-5 minutes, until translucent.
5
Add carrots and peppers to onions and garlic and cook until soft.
6
Add sauce to vegetables and mix thoroughly, then add rice noodles and heat through. Mix in bean sprouts.
7
Plate and serve with desired garnish. Add sriracha or other preferred hot sauce if you like a bit more heat. Enjoy!
8
Substitutions: Easily substitute suggested vegetables for veggies of your choosing. Choose brown rice noodles to increase the fibre content compared to white rice noodles.
9
Optional: Top with lime wedges, crushed peanuts, cilantro and sriracha.
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More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
