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–+ servings

Noodle-Free Tofu Pad Thai

Noodle-free pad thai made with shaved carrots and zucchini, a tamarind-based dressing, peanut sauce, and raw tofu.
Author Minimalist Baker
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Plate of Noodle-Free Tofu Pad Thai topped with peanut sauce, cilantro, and sriracha
5 from 4 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

DRESSING

  • 1 Tbsp tamarind sauce
  • 1 Tbsp low sodium soy sauce (gluten-free as needed)
  • 1 medium lime, juiced
  • 1 tsp Asian chili garlic sauce
  • 1/2 tsp fresh grated ginger*
  • 1 Tbsp agave or maple syrup (or honey if not vegan)

PAD THAI

  • 5 medium carrots (washed and ribboned with vegetable peeler)
  • 1 medium zucchini (washed and ribboned with vegetable peeler)
  • 1/4 cup firm tofu (drained, pressed and cubed)
  • Toppings: peanut sauce, sriracha, crushed peanuts, cilantro
US Customary - Metric

Instructions

  • Whisk dressing ingredients together and taste to adjust seasonings.
  • Add carrots and zucchini and toss to combine. Let marinade for 5 minutes. Then add tofu and toss again.
  • Divide between two serving plates (as original recipe is written) and top with peanut sauce, fresh cilantro, sriracha, and crushed peanuts.

Notes

*You can sub 1/4 tsp ginger powder for the 1/2 tsp fresh.
*Nutrition information is a rough estimate for 1/2 the recipe with 1/4 cup peanut sauce.

Nutrition (1 of 2 servings)

Serving: 1 g Calories: 291 Carbohydrates: 45 g Protein: 9 g Fat: 9 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1023 mg Fiber: 7 g Sugar: 30 g