8 oz Pad Thai rice noodles
15 oz block extra firm tofu, drained
½ tsp turmeric
½ tsp salt or black salt
Veggies & Sauce:
3 tbsp brown sugar
2 tbsp soy sauce
1 tbsp peanut butter
1-3 tbsp Sriracha
3 tbsp cornstarch + 1/2 cups water or vegetable broth
4 cloves garlic, minced
4 green onions, sliced
1 small purple onion, diced
1 carrot, grated
⅓ cup dry roasted cashews
1 tbsp oil or spray
You will need: One large pan, 1 medium pot, bowl
Prep all your vegetables. Turn large pan on and add oil, crumbled tofu, turmeric and black salt to pan. Sauté for about 7 minutes. Add onion and carrots to pan for another 5-10 minutes until onion becomes translucent. Set aside when done.
Boil water in a pot and cook your noodles as instructed on box. Save 1/2 cup of this hot water. Drain and set noodles aside when done.
Place 1/2 cup of hot water in a bowl and add soy sauce, peanut butter, brown sugar, corn starch and Sriracha. Use a fork or small whisk to mix well.
Turn pan to low heat and add garlic and sauce to pan, heat for 2 minutes then add noodles, vegetables and tofu to pan and mix well. Turn pan off, and finally add cashews, green onions and serve.