Vegan Pad Thai With Marinated Tofu

For the Marinated Tofu

Press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water. Do this for at least 20 minutes, the longer the better. Try to get as much water out as you can for a crispy tofu with a chewy center.

While the tofu is pressing, in a small container with a lid, prepare the marinade for the tofu by mixing the soy sauce, rice vinegar, sriracha, and maple syrup.

After the tofu is pressed, cube the tofu and place in the medium container with the marinade. Close the lid and shake the container so the tofu is well-coated. Marinate the tofu for at least 20 minutes. The longer the better!

Once the tofu is ready, heat oil in a skillet over medium heat. Add the marinated tofu. Sauté on high heat for about 5-10 minutes, flipping occasionally to cook on all sides, until tofu has browned on each side.

For the Sauce

In a small bowl, combine the tamarind concentrate, soy sauce, rice vinegar, maple syrup, and sriracha (if using). Set aside.

For the Pad Thai

Cook the rice noodles according to the package instructions.

Heat oil on medium-high heat. Add the garlic and green onions and cook for 1-2 minutes. Add the broccoli, red bell pepper, and carrots, and cook for about 5 minutes. Be careful to not let them get soggy. Add the snap peas last and cook for about 1 minute.

Add prepared noodles and marinated tofu to the veggies.

Pour the pad thai sauce over the vegetables and noodles and toss with tongs until the noodles and vegetables are combined and well coated with the sauce.

Remove from heat. Garnish with cilantro, lime wedges, peanuts, bean sprouts, and serve with a side of chili garlic sauce or sriracha.