VEGAN RAINBOW PEANUT “PAD THAI” W/ CRISPY TOFU

A quick, delish take on a peanut "pad thai"! Lots of veggies and peanut sauce - just as I like it.

You guys, I LOVE peanut sauce. Literally, I could drink this stuff. I made such a delish one made of 4 ingredients with one of my fave clean dressings (Japanese by Mother Raw) as the base for my peanut noodles. I paired it with rainbow steamed veggies and some crispy tofu. I always buy organic, extra firm tofu and trader joes make a great one. For the noodles, I used a soybean pasta by "The Only Bean" that I really love. The texture is very good and it was the perfect thickness for this dish. You can use a rice-based pasta or even an edamame/lentil pasta would be delish. Full details on how I put it all together is below. Enjoy!

Prep Time25 minsCook Time20 minsTotal Time45 mins

 1 Tofu Brick (I use organic extra firm from Trader Joes)
 ¾ cup Tofu Marinade (I used the same Japanese Dressing as the peanut sauce). You can still air fry the tofu "naked" but this tastes amazing.
 1 cup Mixed Bell Peppers (Sliced thin)
 1 cup Spiraled Carrots + Zucchini
 ½ cup Edamame (cooked)
 1 Stalk Broccolini
 ½ Box Soy Bean Noodles (rice, edamame works too)
 2 tbsp Avo Oil - For cooking veggies
 Chili flakes and hot sauce (for toppings)
For the Peanut Sauce
 ½ cup Japanese Dressing by Mother Raw
 ¼ cup Natural Creamy Peanut Butter
 1 tbsp Spicy Sesame Oil
 1 tsp Honey or Maple Syrup

1

Pat dry tofu brick with a towel. Cut into 1/2 inch cubes. Place cubes in a container with 3/4 C of the Japanese dressing. Let sit in the fridge for at least 30 minutes to marinate.

2

Cut up peppers. Spiralize zucchini, carrots and any other veggies you want to add. You can also buy pre-spiralized veggies (you know I love doing that!). You can really sub with whatever veggies you love!

3

Heat up avocado oil in a large pan. Evenly add ALL veggies to the pan. Cook on low, covered for about 10-15 minutes. You want them to be more steamed then crispy, but a little crispy is delish always.

4

While veggies are cooking, boil water for the noodles. Boil per the package directions and set aside when done.

5

Grease the bottom of the air fryer - with avo oil spray! Place marinated tofu cubes on one layer in the air frier. Set to 400 for 10 minutes. After 5 minutes, give the vessle a shake and close again for another 5 minutes. They should be good to go by 10 minutes, but it depends on the size of the cubes.

6

Mix together all ingredients for the peanut sauce (Japanese dressing, spicy sesame oil, peanut butter and honey) in a mason jar. Shake it up! Set aside.

7

Once tofu is ready, noodles are ready and veggies are well cooked, it is time to construct your bowl and mix it all together with the dressing. You can do toss everything in a big pot or you can do it "deconstructed style" like the picture. For that, I tossed the noodles in half the peanut sauce and then placed all the other ingredients in the bowl and drizzled the remaining sauce on top.

8

Don't forget to add some hot sauce or chili flakes if you want some more spice!

ENJOY!

A few more helpful notes:

For peanut butter: I love Wild Friends brand generally, Justin's and Trader Joes Brand. When baking/cooking I like to use Trader Joes because it is more cost effective (since you use more). 

For spicy sesame oil and avocado oil: I use Chosen Foods brand. Make sure to check the oils are 100 percent and not filtered with vegetable oil. The best price for avocado oil is at Costco or Trader Joes or Thrive Market. I use it NON STOP! It is great for high heat cooking and is super healthy.

Ingredients

 1 Tofu Brick (I use organic extra firm from Trader Joes)
 ¾ cup Tofu Marinade (I used the same Japanese Dressing as the peanut sauce). You can still air fry the tofu "naked" but this tastes amazing.
 1 cup Mixed Bell Peppers (Sliced thin)
 1 cup Spiraled Carrots + Zucchini
 ½ cup Edamame (cooked)
 1 Stalk Broccolini
 ½ Box Soy Bean Noodles (rice, edamame works too)
 2 tbsp Avo Oil - For cooking veggies
 Chili flakes and hot sauce (for toppings)
For the Peanut Sauce
 ½ cup Japanese Dressing by Mother Raw
 ¼ cup Natural Creamy Peanut Butter
 1 tbsp Spicy Sesame Oil
 1 tsp Honey or Maple Syrup

Directions

1

Pat dry tofu brick with a towel. Cut into 1/2 inch cubes. Place cubes in a container with 3/4 C of the Japanese dressing. Let sit in the fridge for at least 30 minutes to marinate.

2

Cut up peppers. Spiralize zucchini, carrots and any other veggies you want to add. You can also buy pre-spiralized veggies (you know I love doing that!). You can really sub with whatever veggies you love!

3

Heat up avocado oil in a large pan. Evenly add ALL veggies to the pan. Cook on low, covered for about 10-15 minutes. You want them to be more steamed then crispy, but a little crispy is delish always.

4

While veggies are cooking, boil water for the noodles. Boil per the package directions and set aside when done.

5

Grease the bottom of the air fryer - with avo oil spray! Place marinated tofu cubes on one layer in the air frier. Set to 400 for 10 minutes. After 5 minutes, give the vessle a shake and close again for another 5 minutes. They should be good to go by 10 minutes, but it depends on the size of the cubes.

6

Mix together all ingredients for the peanut sauce (Japanese dressing, spicy sesame oil, peanut butter and honey) in a mason jar. Shake it up! Set aside.

7

Once tofu is ready, noodles are ready and veggies are well cooked, it is time to construct your bowl and mix it all together with the dressing. You can do toss everything in a big pot or you can do it "deconstructed style" like the picture. For that, I tossed the noodles in half the peanut sauce and then placed all the other ingredients in the bowl and drizzled the remaining sauce on top.

8

Don't forget to add some hot sauce or chili flakes if you want some more spice!

ENJOY!

VEGAN RAINBOW PEANUT “PAD THAI” W/ CRISPY TOFU

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